Servings
Font
Back
Easy No Cook Refrigerator Pickles
4.8 from 66 votes

Easy No Cook Refrigerator Pickles

These refrigerator pickles use fresh cucumbers soaked in a hot vinegar brine with salt and optional spices like dill, garlic, and peppercorns. The no-cook method softens the cucumbers slightly while keeping them relatively crisp compared to traditional canning. The pickles develop flavor as they chill in the fridge, making them convenient for quick preparation without heating the vegetables. This recipe offers flexibility by allowing choice of cucumber type and customizable seasoning additions.

Prep Time
5 mins
Rest
1 hr
Servings: 4 servings
Calories: 17 kcal
Course: Condiments
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
  3. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 17

% 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.