Making pickles at home couldn’t be simpler! Here are easy recipes for quick refrigerator homemade pickles to get you started.
Are you a pickle fan? Well you’re in luck, because making pickles at home couldn’t be easier! Why make homemade pickles? They’re infinitely tastier than pickles from the grocery store. And, you’ll have a sense of accomplishment that doesn’t come from grabbing a jar of pickles off the shelf at the store. Here are our favorite easy homemade pickles: all of them are either refrigerator pickles or quick pickles. Keep reading for the recipes: and a few pickle definitions!
Related: All Pickle Recipes
What are refrigerator pickles?
So what are refrigerator pickles? Refrigerator pickles are vegetables that are pickled in a vinegar solution and simply refrigerated for 1 hour: no canning required! They last for 1 month in the refrigerator, instead of a year or more on the shelf like traditional canned pickles. No special canning equipment is needed and there’s no boiling involved, which makes the entire process fast and simple. The only real downside to refrigerator pickles is that they last only about a month in the fridge: however, they’re so deliciously crunchy that they won’t last that long!
What are quick pickles?
Quick pickles and refrigerator pickles are synonymous. Quick pickles are vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. However, to use the term quick pickles might mean something that doesn’t even make it into a jar. For example, you might make our Quick Pickled Red Onions to go on a pizza or tacos. Or our Korean ramen recipe is served with quick pickled cucumbers. Even our cucumber salad with vinegar is essentially a quick pickles recipe that’s served as a side salad!
Want more with preserving? Try our easy DIY: How to Make Sauerkraut.
And now, our easy homemade pickles recipes!
These easy homemade dill pickles require just 10 minutes of hands on prep work and are great on sandwiches or eaten straight from the jar!
- 2 1-pint wide-mouth mason jars with lids
- 1 1/2 to 2 pounds small cucumbers (like Kirby)
- 3 cloves garlic
- 1/2 tablespoon coriander seeds
- 1 tablespoon whole peppercorns
- 1 tablespoon kosher salt
- 1/2 tablespoon sugar
- 2/3 cup white vinegar
- 1 1/3 cup water
- 1 large handful fresh dill (or 2 teaspoons dill seeds)
- Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
- Quarter the cucumbers into four slices lengthwise (cut off tips so they to fit inside the jar). Peel and cut the garlic cloves in half.
- In a saucepan, place the coriander seeds, whole peppercorns, sugar, kosher salt, white vinegar and water. Whisk over low heat until fully dissolved, about 1 minute, then remove from the heat.
- In the two clean mason jars, tightly pack the cucumbers, garlic and fresh dill.
- Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
- Wipe jar rims dry and place the lids on the jars and screw on the rings until they are hand tight.
- Leave the jars in the fridge for 24 hours before tasting. The pickles last up to 1 month in the refrigerator (they’re not shelf stable, but they never last that long!).
- Category: Condiment
- Method: Pickled
- Cuisine: American
Keywords: Homemade Pickles
Last updated: July 2020
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.