Easy No Cook Refrigerator Pickles
User Reviews
4.8
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Prep Time
5 mins
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Rest
1 hr
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Servings
4 servings
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Calories
17 kcal
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Course
Condiments
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Cuisine
American
Easy No Cook Refrigerator Pickles
Description
Easy No Cook Refrigerator Pickles combine sliced cucumbers immersed in a vinegar-based brine flavored optionally with dill, garlic, bay leaf, black peppercorns, and red pepper flakes. The brine is heated just enough to dissolve salt and vinegar, then poured over the cucumbers to cover them in a non-reactive jar. Once cooled and refrigerated, the cucumbers slowly absorb the tangy, savory flavors while retaining a firm texture ideal for quick pickling. The salt and acidity inhibit spoilage and help preserve crunchiness.
This pickling approach avoids the need for sterilizing or boiling the cucumbers, favoring a faster, fresher refrigerator method rather than traditional shelf-stable canning. The cucumbers should be packed tightly in an appropriate container and covered fully by the vinegar mixture to ensure even pickling. You can sub white vinegar for apple cider vinegar, or choose English cucumbers though they soften more than pickling varieties.
Pickles are ready to enjoy after at least an hour chilling but develop fuller flavor after a day or so. They keep well refrigerated for about two weeks. Avoid iodized salt to prevent discoloration. This recipe suits those seeking crisp, tangy pickles with straightforward preparation and flexible flavorings.
Notes mention the importance of using pickling cucumbers when possible for texture and warn about long-term storage not tested here, so these pickles are best eaten within the recommended fridge time frame.
Ingredients
Core Ingredients
- 2 cucumber can sub 1 English cucumber, see notes, pickling variety
- 1 cup water 236 mL
- 1 tsp salt non iodized
- 1 cup apple cider vinegar can sub white vinegar, 236 mL
Optional Flavorings
- 10 dill about 2 tsp when chopped, sprigs, fresh
- 4 cloves garlic crushed
- 1 bay leaf
- 1 tsp black peppercorns whole
- Pinch red pepper flakes crushed
Instructions
- Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel – I used a 32-oz mason jar), then pack in cucumber.
- Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
- Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)
Notes
- Pickling cucumbers keep pickles crisp; English cucumbers soften faster in brine.
- Avoid iodized salt to prevent your pickles from discoloring.
- Store pickles tightly sealed in the refrigerator and consume within two weeks.
- This recipe is for refrigerator pickles and not suited for long-term canning without following USDA guidelines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Serving | 1cup chopped pickle | |
| Calories | 17kcal | 1% |
| Carbohydrates | 3.7g | 1% |
| Protein | 0.9g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 1251mg | 52% |
| Potassium | 132mg | 3% |
| Fiber | 1.6g | 6% |
| Sugar | 1.9g | 4% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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