Easy Refrigerator Pickles You Can Make at Home

This instant pickle is easy to make, doesn't require a fermenter, and adds a refreshing flavor to everyday meals like burgers, sandwiches, and salads. With just a few vegetables, simple ingredients, and a clean jar, you can create delicious pickles in just a few days that will bring a refreshing touch to your summer table.

Why Refrigerator Pickles Are Great for Beginners

Many people think making pickles is complicated, but refrigerator pickles aren't difficult, on the contrary they're simple:

• Simple: No fermenting or canning required
• Quick: Ready to eat in 2-5 days, so little time is needed.
• Flexible: Make as much or as little as you want.
• Customizable: Adjust flavors and spice levels to suit your preferences.

A Little Way to Make Pickles Easy: The 3-2-1 Rule

The 3:2:1 ratio is a balanced guideline for pickle recipes for beginners.

Ratio: 3 parts vinegar: 2 parts water: 1 part sugar

Why does it make pickles easy?

• Vinegar keeps the vegetables flavorful and adds acidity.
• Sugar balances the acidity and mellows the flavor; especially with sweet pickles or bread and butter pickles.
• Water dilutes the solution so that it is not too sharp, making pickles more palatable.

To this add

Add 1 tablespoon kosher salt to every 2-3 pint jars to prevent vegetables from spoiling.You can add different spices to taste as you like (see below) 

Also, for the vinegar, you can choose to use white vinegar, apple cider vinegar, or rice vinegar, which are lighter in color and will make the pickles look better and taste more refreshing. Be sure to use cooled boiled or filtered water so that chlorine or hard water does not affect taste or safety.

Step-by-Step: How to Make Refrigerator Pickles (with Tips)

1. Prepare Jars

Sterilizing glass jars by washing them thoroughly in boiling water will make pickles safer. Even if they don't need to be sterilized, clean jars will reduce the risk of your pickles going bad.

2.Slice the vegetables

Into uniform shapes: spears, coins, chunks, or strips; they can be cut into any shape you like. Thin slices pickle faster, and consistent size ensures even flavor. It's okay if you slice unevenly, even uneven flavor can be a pleasant surprise.

3. Add seasonings and vegetables

Place vegetables and seasonings (spice packets) in jar. Leave about ½ inch of space at the top. Press down gently, being careful not to crush.

4. Make brine

Combine vinegar, water, sugar and salt in a saucepan. Heat until sugar and salt are dissolved. Do not boil; it is good to have all the ingredients dissolved. Let cool slightly before pouring so that the flavor of herbs such as dill or garlic is retained.

5. Pour in brine

Cover vegetables completely with brine. Tap the jar or stir gently with a clean stick to remove air bubbles. Make sure to soak evenly to prevent premature spoilage.

6. Seal and Refrigerate

Tighten lids and place in refrigerator immediately. Keep sealed for 48-72 hours to allow the flavors to fully develop. 

7. Wait and Enjoy

Taste after two days. Most kimchi can be made in 3-5 days. Some harder vegetables (such as beets or watermelon rinds) may take longer.

Customize your own flavorful spice packets

To make the process faster and more flavorful, pre-make spice packets to suit your needs. Store them in small jars or bags for easy use next time. Suggested ingredients include：

• Garlic cloves
• Dried chili flakes or whole dried chili peppers
• Black pepper or peppercorns
• Bay leaves, dill seeds, mustard seeds
• Cinnamon stick, cloves or ginger (sweet or exotic)

Choose a flavor direction or mix and match. Once you find your favorite combination, label and store it - when you want a pickle, just grab a packet and add it to the cooled brine.

Popular Refrigerator Pickle Recipes (1–2 Servings)

Each recipe makes roughly one pint (16 oz / 470 ml) of refrigerator pickles. Use a clean, wide-mouth pint mason jar with a tight-sealing lid. Always store in the refrigerator.

1. Garlic Dill Pickles

Vegetables: 2 small cucumbers (kirby/pickling type), sliced into spears or rounds

Brine:

• 1 cup white vinegar
• ½ cup water
• 1 tbsp kosher salt

Spices:

• 2 garlic cloves (smashed)
• 2 fresh dill sprigs
• 1 tsp mustard seeds
• ½ tsp whole black peppercorns

Best with: Sandwiches, burgers, charcuterie

Time: 2–3 days

2. Bread and Butter Pickles

Vegetables: 1 small cucumber + ¼ small onion, thinly sliced

Brine:

• 1 cup apple cider vinegar
• ½ cup water
• ¼ cup sugar
• 1 tbsp kosher salt

Spices:

• 1 tsp celery seed
• ½ tsp ground turmeric

Best with: BBQ meats, fried chicken, sliders

Time: 3 days

3. Sweet Pickles

Vegetables: 1 small cucumber + ½ small carrot (julienned)

Brine:

• 1 cup white vinegar
• ½ cup water
• ⅓ cup sugar
• 1 tbsp salt

Spices:

• 1 small cinnamon stick
• 2 whole cloves (optional)

Best with: Curry, sandwiches, roasted meats

Time: 3–4 days

4. Kosher Dill Pickles

Vegetables: 3–4 small pickling cucumbers (whole or halved)

Brine:

• 1 cup water
• 1 cup white vinegar
• 1 tbsp kosher salt

Spices:

• 1 tsp dill seeds or 2 sprigs fresh dill
• 2 garlic cloves
• ½ tsp black peppercorns
• 1 small bay leaf

Best with: Pastrami sandwiches, as a snack

Time: 3 days

5. Dilly Beans

Vegetables: 20–25 trimmed green beans

Brine:

• 1 cup white vinegar
• ½ cup water
• 1 tbsp kosher salt

Spices:

• 2 garlic cloves
• 2 sprigs fresh dill
• 1 tsp mustard seeds

Best with: Bloody Marys, grilled meats, lunch boxes

Time: 2–3 days

6. Pickled Beets

Vegetables: 2 medium beets, cooked, peeled, and sliced

Brine:

• 1 cup apple cider vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tsp salt

Spices:

• 1 small cinnamon stick
• 2 whole cloves
• 1 bay leaf

Best with: Goat cheese salads, cold platters

Time: 4–5 days

7. Pickled Okra

Vegetables: 8–10 small fresh okra pods

Brine:

• 1 cup white vinegar
• ½ cup water
• 1 tbsp kosher salt

Spices:

• ½ tsp chili flakes
• 2 garlic cloves
• 1 tsp mustard seeds

Best with: Fried dishes, cheese boards, Southern meals

Time: 3–4 days

8. Pickled Watermelon Rind

Vegetables: 1 cup peeled, diced watermelon rind (white part only, no red flesh)

Pre-treatment: Simmer rind in boiling water for 5 minutes, drain before pickling

Brine:

• 1 cup apple cider vinegar
• ½ cup water
• ¼ cup sugar
• 1 tsp salt

Spices:

• 2 slices fresh ginger
• 1 small cinnamon stick
• ¼ tsp red pepper flakes

Best with: Grilled meats, rice dishes, cold noodles

Time: 5 days

9. Ill Pickle (Viral Style Remix)

Base: 1 cup pre-made dill pickle slices (store-bought or homemade)

Add-ins:

• 1 tsp ranch seasoning
• 1 tsp hot sauce
• ½ tsp chili flakes

Method: Add ingredients directly into jar of pickle slices, shake well, chill overnight

Best with: Fried food, as a bold snack

Time: 1 day (no-cook remix)

How Long Do Refrigerator Pickles Last?

Refrigerator pickles have the best flavor after soaking in brine for 3 to 5 days. Although they are usually ready to enjoy quickly, soaking them for a few more days allows the flavors to fully ferment and penetrate the vegetables. When properly stored in clean, airtight containers in the refrigerator, vegetables can stay crisp and flavorful for up to two weeks. The exact shelf life depends on the type of vegetables used and how clean they are during preparation. Always use clean utensils when working with pickles - to prevent potential bacteria that can shorten their shelf life. If you notice any unusual cloudiness, odors, or bubbles in your jars, it's best to discard the batch of pickles.

Best Pairings for Pickles

• Burgers & Sandwiches 

Adding classic dill pickles or bread and butter pickles creates a sharp, crunchy contrast that enhances the flavor of meat, cheese or vegetable fillings.

• Grilled and Roasted Vegetables 

Pair pickled okra or pickled beets with smoky grilled flavors for a balance of sweetness and flavor that also eliminates the greasiness of grilled meats.

• Salads and Grain Bowls 

Add sweet pickled carrots to leafy greens or rice bowls to add brightness and acidity while adding crunch.

• SNACK PLATES AND CHEESE PLATES 

Add a variety of pickled cucumbers to a grilled meat or cheese board for flavor and texture.

• Everyday Meals 

Add pickled cucumbers as a flavoring element to burritos, quesadillas, or even pasta salad-they're more than a side dish, they're a secret ingredient.

Why You Should Start Pickling Now

Refrigerator pickling is one of the easiest and most rewarding ways to bring bold, fresh flavors into your kitchen. You don't need any special equipment, canning experience, or long wait times. It's a fast, flexible, low-effort way to preserve vegetables and bring in new experimentation opportunities, perfect for home cooks, busy families, and anyone who wants to make the most of their groceries. You can adjust the spices, sweetness or acidity to suit your tastes. Most importantly, it's satisfying. Turning a handful of fresh vegetables into a vibrant homemade treat is a delight.