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Refrigerator Pickles

Basic Refrigerator Pickles

The Crispy Chef
These quick and easy refrigerator pickles deliver crisp, tangy flavor without the hassle of canning. Ready in just a few hours, they’re the perfect way to preserve fresh vegetables and experiment with endless flavor variations.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Condiment, Snack
Cuisine American, Fusion
Servings 2 cups vegetables
Calories 20 kcal

Equipment

  • clean glass jars (Mason jars)
  • Medium saucepan
  • Measuring cups and spoons
  • Sharp Knife
  • Cutting board

Ingredients
  

  • 1 cup white or apple cider vinegar
  • 1 cup water
  • 2 tbsp kosher salt
  • 1 tbsp sugar
  • 2 cloves garlic, smashed
  • 1 tsp whole peppercorns
  • 1 bay leaf
  • 2-3 cups sliced vegetables of choice (cucumbers, onions, radishes, carrots, cauliflower)

Instructions
 

  • Combine vinegar, water, salt, sugar, garlic, peppercorns, and bay leaf in a saucepan. Bring to a boil.
  • Stir until salt and sugar fully dissolve.
  • Pour the hot brine over prepared vegetables in clean glass jars.
  • Let jars cool to room temperature, then cover and refrigerate.

Notes

Works with cucumbers, onions, radishes, carrots, or cauliflower. Pickles taste best after 24 hours and keep up to 4–6 weeks refrigerated. For extra crunch, slice vegetables consistently and make sure they stay submerged in brine. Add dill, ginger, or chili flakes for unique variations.

Nutrition

Calories: 20kcalCarbohydrates: 4gSodium: 960mgPotassium: 50mgSugar: 3gVitamin C: 1mgCalcium: 10mgIron: 0.1mg
Keyword easy pickling recipe, homemade pickles, quick pickles, refrigerator pickles
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