10 Easy Refrigerator Pickle Recipes

Every fall, I get the urge to start roasting everything like chicken, squash, carrots, basically anything I can fit in the oven. But as cozy as that sounds, I always feel like something’s missing on the plate.

That’s when the craving for a refrigerator pickle kicks in. I want something crunchy and homemade to balance all those savory dishes I make this time of year. The problem? Store shelves are empty of the good stuff, and most recipes online feel more complicated than they need to be.

So I asked around on Reddit, Pinterest, family group chats, and collected every tip I could. Some people swear by grape leaves for crunch (who knew?), others toast spices like cumin or mustard seed for depth.

I even found out that adding a splash of apple cider vinegar with lemon zest can brighten the whole jar. I started testing small batches, changing things one jar at a time, extra garlic here, fresh dill there, and before long, I had something that paired perfectly with my fall recipes.

Now, making a batch of refrigerator pickles has become part of my weekly fall routine. They’re quick, they’re customizable, and they honestly make every meal better, especially when I want to dress up leftovers or serve a side that feels a little special.

If you’re planning autumn dinners, or even baby showers (I just wrote about Boho Pumpkin Fall Baby Shower Themes if you’re into cozy vibes), you’ll want these pickles in your fridge. Grab a mason jar, pick your vinegar, and let’s do this.

10. Easy Refrigerator Pickled Vegetables

Ingredients:

• 1 cup sliced carrots
• 1 cup sliced cucumbers
• 1 cup cauliflower florets
• 1 cup white vinegar
• 1 cup water
• 2 tsp sugar
• 2 tsp kosher salt
• 1 garlic clove, sliced
• 1 tsp mustard seeds
• 1/2 tsp black peppercorns

Directions:

1. Pack vegetables tightly into a clean jar.
2. Boil vinegar, water, sugar, salt, and spices.
3. Pour hot brine over veggies.
4. Let cool, seal, and refrigerate. Ready in 24 hours.

9. Easy Garlic Refrigerator Pickles

Ingredients:

• 2 cups cucumber spears
• 3 garlic cloves, smashed
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp sugar
• 1 tsp dill seed
• 1/2 tsp red pepper flakes

Directions:

1. Add garlic and spices to the jar.
2. Pack cucumbers tightly.
3. Heat brine, pour over contents.
4. Chill 24 hours. Crunchy & garlicky!

8. Overnight Spicy Pickles

Ingredients:

• 2 cups sliced cucumbers
• 1 jalapeño, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 1/2 tsp chili flakes
• 1 tsp coriander seeds

Directions:

1. Mix cucumbers and jalapeños in jar.
2. Simmer brine ingredients.
3. Pour over, cool, refrigerate. Ready overnight!

7. Easy Refrigerator Dill Pickles

Ingredients:

• 4 cups cucumber spears
• 2 cups water
• 2 cups white vinegar
• 2 tbsp kosher salt
• 2 tsp sugar
• 4 sprigs fresh dill
• 2 cloves garlic
• 1 tsp peppercorns

Directions:

1. Layer cucumbers and dill in jar.
2. Boil brine, pour hot into jar.
3. Chill for 2 days for best flavor.

6. Homemade Sweet and Spicy Pickles

Ingredients:

• 3 cups cucumber chips
• 1/2 onion, sliced
• 1 cup apple cider vinegar
• 1/2 cup sugar
• 1 tbsp mustard seed
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1 tsp salt

Directions:

1. Combine veggies in jar.
2. Simmer brine until sugar dissolves.
3. Pour into jar, let sit 24 hours.

5. Quick Bread and Butter Pickles

Ingredients:

• 4 cups thin cucumber slices
• 1 small onion, sliced
• 1 cup white vinegar
• 1/2 cup sugar
• 1 tbsp mustard seed
• 1/2 tsp turmeric
• 1/2 tsp celery seed
• 1 tbsp salt

Directions:

1. Combine all ingredients in jar.
2. Pour boiling brine over mix.
3. Cool, cover, refrigerate 24 hours.

4. Easy Korean Refrigerator Pickles

Ingredients:

• 1 cup daikon radish
• 1 cup carrot
• 1 cup rice vinegar
• 1/2 cup sugar
• 1 tbsp salt
• 1 garlic clove
• 1 red chili, sliced

Directions:

1. Pack sliced veggies in a jar.
2. Simmer brine.
3. Pour over and chill overnight.

3. Old-Fashioned Mustard Pickles

Ingredients:

• 3 cups cucumber chunks
• 1 small onion, chopped
• 1/4 cup flour
• 1/2 cup sugar
• 2 tbsp dry mustard
• 1 tsp turmeric
• 1 cup vinegar
• 1/2 cup water

Directions:

1. Whisk flour, mustard, sugar, and turmeric in vinegar.
2. Boil till thick.
3. Pour over vegetables. Chill.

2. No Cook Refrigerator Pickles

Ingredients:

• 2 cups cucumbers
• 1 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp salt
• 1 garlic clove
• 1 tsp dill

Directions:

1. Mix all ingredients in a jar.
2. Shake well.
3. Chill for 48 hours. No heat needed!

1. Copycat Claussen Dill Pickles

Ingredients:

• 4 cups cucumbers
• 1 tbsp pickling salt
• 2 garlic cloves
• 1 tsp mustard seed
• 1 tsp peppercorns
• 1/2 tsp red pepper flakes
• 2 cups water
• 1 cup vinegar

Directions:

1. Keep everything cold—no heating!
2. Combine ingredients and brine in a jar.
3. Seal and refrigerate for 3 days.

FAQs

How long do refrigerator pickles last?

Typically, 2–4 weeks when stored refrigerator pickle in the fridge.

Can I reuse the brine?

No, always make fresh brine to ensure safety and flavor.

What’s the best cucumber for pickling?

Pickling cucumbers (Kirby) are crunchiest.

Do refrigerator pickles ferment?

No, they are preserved via vinegar, not natural fermentation.

Can I make pickles without sugar?

Yes! Omit sugar for a tangier bite.

Why are my pickles cloudy?

That’s often due to salt impurities; use pickling salt for clarity.

Conclusion

With these 10 power-packed refrigerator pickle recipes, you’re ready to spice up your sandwiches, salads, and snacks. Each jar is a burst of crunch, flavor, and creativity made right in your kitchen with minimal effort and maximum satisfaction.