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Quick Easy Refrigerator Pickles: Best Ever!

Crisp, tangy refrigerator pickles made with sliced cucumbers, onion, dill, garlic, and a simple vinegar brine.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 24
Ingredients Equipment Method Notes

Ingredients
  

For the pickles
  • 4 small Persian cucumbers or 2 medium pickling cucumbers, thinly sliced
  • 1/2 small onion thinly sliced
  • 2 sprigs fresh dill
  • 2 cloves garlic lightly crushed
For the brine
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • 1 Cutting board
  • 1 Knife
  • 1 small saucepan
  • 1 Measuring cups and spoons
  • 2 glass jars with lids small, clean

Method
 

Prepare the vegetables
  1. Wash the cucumbers well, then slice them into thin rounds. Thinly slice the onion and set both aside.
  2. Divide the cucumber slices, onion, dill, and crushed garlic between two clean glass jars, packing them in gently but not too tightly.
Make the brine and chill
  1. In a small saucepan, combine the vinegar, water, sugar, kosher salt, mustard seeds, peppercorns, and red pepper flakes if using.
  2. Place the saucepan over medium heat and stir just until the sugar and salt dissolve. Do not hard boil the brine.
  3. Carefully pour the warm brine over the cucumbers in the jars, making sure the slices are mostly submerged. Let the jars cool to room temperature.
  4. Cover the jars with lids and refrigerate for at least 4 hours before serving. For best flavor, chill overnight.
  5. Serve chilled straight from the jar.

Notes

Use very fresh cucumbers for the best crunch. Keep the pickles refrigerated and enjoy within 1 to 2 weeks. For a sharper pickle, reduce the sugar slightly or leave it out.