Refrigerator pickles are a family favorite around here and they are really easy to make. We make refrigerator pickles all through the summer to use up those extra cucumbers from the garden so we have more than one version of these pickles to keep things interesting. These refrigerator pickles are no cook and with three flavors to choose from: dill pickles, garlic pickles and Asian pickles (Asian pickled cucumbers.) Make one or all three!
About Refrigerator Pickles:
Refrigerator pickles are not the same as pickles that are canned. These pickles are not cooked and there is no special canning needed when making them. These pickles can be eaten as soon as 30 minutes after making them (for more of a fresh crunch) or up to 24 hours - 1 week later.
I actually prefer refrigerator pickles to traditional canned (jarred pickles) because they have a more vibrant fresh flavor and retain a little more crunch. Try these out and you will see what I mean!
Refrigerator Pickles 3 Ways:
My favorite spices to add to these pickles are: garlic, dill and Asian spices. You can choose to make one or all three versions. I do not heat the vinegar in my brine. I only heat the sugar, salt, peppercorns and water just until the sugar and salt dissolve.
Because of this, the brine you will make is the same for all of them, the only change is what spices and vinegar are added to the bowls that the pickles go in. Here are what the ingredients look like for all three varieties of these refrigerator pickles.
Ingredients you will need:
Asian pickles-
- Cucumbers
- Water
- KosherSalt
- Sugar
- Rice Wine Vinegar
- Sambal Chili Paste
- Black Peppercorns
Dill Pickles-
- Cucumbers
- Water
- Kosher Salt
- Sugar
- White Vinegar
- Black Peppercorns
- Fresh Dill
Garlic Pickles-
- Cucumbers
- Water
- Kosher Salt
- Apple Cider Vinegar
- Black Peppercorns
- Sugar
- Garlic Cloves
How to Make Refrigerator Pickles:
- Step 1- Make a brine with salt, sugar, peppercorns and water then let cool.
- Step 2- Slice the cucumbers.
- Step 3- Choose what flavors you want to add to the pickles.
- Step 4- Add sliced cucumbers, spices, brine and vinegar to a bowl then top with a little more water if needed to cover the pickles.
- Step 5- Let pickles sit for at least 1 hour.
- Step 6- Enjoy!
Tips for making these:
I prefer certain types of vinegar for making each different variety of pickles but you can certainly use any vinegar you have on hand. You can use white vinegar, apple cider vinegar or rice wine vinegar interchangeably. Just make sure to not use balsamic vinegar for these.
As I mentioned earlier, the brine (salt, water and sugar) is the same for all of these pickles. The only change is when you add the vinegar and spices later on to the bowls with the cucumbers. This makes it easy to try out more than one version of these pickles to see which one is your favorite.
For storing these pickles, I chose to use small bowls with lids. You can use jars or anything else you have on hand that has a top and can hold up to vinegar (no metal containers).
Ideas For How To Serve Them:
- On their own as a snack is a favorite option around here.
- I love using the Asian pickles to go as a side to my Korean beef. I like to serve these as a side dish of sorts and it is more like Asian pickled cucumbers with all the great Asian flavor and tons of crunch.
- I use the garlic pickles to top of pulled pork tacos! So good.
- Both the dill and garlic pickles go really well with my chorizo and pork burger, or any burger.
- As some added crunch to Asian hot dogs with Brussels sprouts.
- As a side dish. Using pickles as a side dish may seem odd but it is really delicious and if you are using spices like Asian spices or garlic spices it makes a nice compliment to many dishes.
Refrigerator Pickles (3 Options)
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Equipment
- 1 quart container with lid You can also use 3 - 16 ounce containers if you are making all three varieties
Ingredients
Cucumbers
- 3 medium cucumbers any variety and sliced into ¼ inch round slices
Brine
- 3 medium cucumbers (any variety) sliced into ¼ inch round pieces.
- 2 cups Water
- ½ cup kosher salt or pickling salt
- 1 teaspoon black peppercorns
- 1 teaspoon sugar
Spices and Vinegar To Make Asian Pickles
- ½ cup Rice Wine Vinegar
- 1 teaspoon Sambal Chili Paste or any Asian chili paste
- water to top off pickles
Spices and Vinegar To Make Garlic Pickles
- ½ cup Apple Cider Vinegar You can also use white wine vinegar.
- 3 cloves of garlic Smashed
- water to top off pickles
Spice and Vinegar to Make Dill Pickles
- ½ cup White Wine Vinegar
- 3 Sprigs of Fresh Dill
- water to top off pickles
Instructions
- Clean and slice cucumbers.3 medium cucumbers
- Make the brine by adding your water, salt, sugar and peppercorns (not the vinegar) to a medium sauce pan over medium heat.2 cups Water, ½ cup kosher salt, 1 teaspoon sugar, 1 teaspoon black peppercorns
- Heat the brine until the salt and sugar are completely dissolved.
- Remove from heat.
- Allow brine to cool. completely. You can add the pot of brine to a water bath with ice to speed up the cooling.
- Choose which variety of pickles you want to make.
- Once the brine has completely cooled, grab a 1 quart container.
- Add the brine, vinegar and spices for the pickle flavor you want to make.
- Mix well.
- Add the sliced cucumbers to the container with the brine and spices.
- Dip a small spoon in and see if the liquid needs adjusting. If it is too much vinegar or too salty for your taste, add a little water. If it needs more vinegar add more.
- Press the pickles down into the brine solution and cover with a tight fitting lid.
- Place in the refrigerator and let sit for at least 30 minutes or up to one week.
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Anna says
We made the Asian pickles and OMG they were amazing! Thank you for the recipe.