Here’s a simple and delicious homemade pickled cucumber (pickle) recipe that you can make in just a few steps! You can adjust the flavors to your liking—spicy, garlicky, sweet, or classic dill.
Basic Refrigerator Pickles (Quick & No Canning Needed)
Prep Time: 10 mins | Total Time: 1 hour (for chilling) | Storage: Up to 1 month in the fridge
Ingredients:
- 1 lb (450g) cucumbers (Kirby or Persian work best)
- 1 cup (240ml) white vinegar (or apple cider vinegar for a milder taste)
- 1 cup (240ml) water
- 1 tbsp (15g) kosher salt (or pickling salt)
- 1 tbsp (12g) sugar (optional, omit for full-sour pickles)
- 2 cloves garlic, smashed (optional)
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp dill seeds (or fresh dill sprigs)
- ½ tsp red pepper flakes (optional, for heat)
Instructions:
- Prepare the cucumbers:
- Wash and dry them.
- Slice into spears, chips, or leave whole if small.
- Make the brine:
- In a saucepan, combine vinegar, water, salt, and sugar (if using).
- Heat until the salt and sugar dissolve (do not boil).
- Pack the jar:
- Place garlic, peppercorns, mustard seeds, dill, and red pepper flakes in a clean 16-oz (500ml) jar.
- Tightly pack the cucumbers into the jar.
- Pour the brine:
- Fill the jar with the warm brine, covering the cucumbers completely.
- Let cool to room temperature, then seal and refrigerate.
- Wait & enjoy!
- For best flavor, wait at least 1 hour, but 24–48 hours is ideal.
- They’ll keep for 3–4 weeks in the fridge.
Variations:
- Spicy Pickles: Add sliced jalapeños or extra red pepper flakes.
- Sweet Pickles: Increase sugar to 2–3 tbsp.
- Bread & Butter Style: Add sliced onions and turmeric for a golden color.
Would you like a fermented (lacto-fermented) pickle recipe instead? Those take longer but have probiotic benefits! 😊