Refrigerator pickles are the ultimate quick and crunchy snack, ready in just 10 minutes of prep and a few hours of chilling. These tangy, slightly sweet bites are bursting with fresh flavors and a satisfying crispness that’s impossible to resist. Perfect for adding a zesty kick to sandwiches, salads, or charcuterie boards, they’re a versatile staple you’ll want to keep on hand.
With only 5 minutes of cooking and a short chill time, these pickles are effortlessly delicious and packed with nutrients. Their bright, refreshing taste and vibrant texture make them a guilt-free treat that’s as fun to make as it is to eat. Whip up a batch today and enjoy the perfect balance of sweet, tangy, and crunchy in every bite!
What You’ll Need
- 3 cups (300 g) thinly sliced cucumbers (about 2 medium cucumbers)
- 1 cup (80 g) thinly sliced white or yellow onion (about 1 small onion)
- 1 ½ cups (355 ml) white vinegar
- 1 ½ cups (300 g) granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon celery seed
- ½ teaspoon mustard seed
- ½ teaspoon ground turmeric
How to Make Refrigerator Pickles
- Place the thinly sliced cucumbers and onions in a medium-sized heat-proof bowl. Set aside.
- In a small saucepan, combine the white vinegar, granulated sugar, salt, celery seed, mustard seed, and ground turmeric. Stir well.
- Cook the mixture over medium heat, stirring frequently, until the sugar is completely dissolved.
- Bring the mixture to a boil, then immediately remove it from the heat.
- Carefully pour the hot vinegar mixture over the cucumbers and onions. Stir gently to ensure all slices are coated with the brine.
- Let the mixture cool at room temperature for about 10 minutes.
- Cover the bowl and transfer it to the refrigerator.
- Allow the pickles to chill for at least 4-6 hours (or overnight for best results) to let the flavors fully develop before enjoying.
Perfect Pairings: Serving Suggestions
These tangy refrigerator pickles are incredibly versatile! Serve them as a zesty side to grilled meats like chicken or pork, or add them to sandwiches and burgers for a crunchy, flavorful kick. They also make a great topping for hot dogs or a refreshing addition to a charcuterie board. Pro tip: Pair them with creamy dips like ranch or tzatziki to balance the tanginess.
Keep It Fresh: Storage Tips
Store your pickles in an airtight container or mason jar in the refrigerator for up to 2 weeks. The longer they sit, the more the flavors meld, so they’ll taste even better after a few days. Make sure the cucumbers are fully submerged in the brine to keep them crisp and flavorful. If you notice the brine becoming cloudy, it’s still safe to eat, but the texture may soften over time.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the cucumbers for thinly sliced carrots, radishes, or even green beans for a unique twist. Add a pinch of red pepper flakes for a spicy kick or a few garlic cloves for extra depth of flavor. Experiment with different vinegars like apple cider or rice vinegar to customize the taste to your liking.
Quick & Easy: Time-Saving Tips
To speed up the process, use a mandoline slicer for perfectly even cucumber and onion slices in seconds. If you’re short on chilling time, let the pickles sit at room temperature for 30 minutes before refrigerating—they’ll still be delicious, though the flavors won’t be as developed. Double the batch to have extra pickles ready for future meals or snacks!
Common Questions Answered
Can I use less sugar? Yes, but the balance of sweet and tangy will change. Start with 1 cup of sugar and adjust to taste. Why is turmeric added? It gives the pickles their vibrant yellow color and adds a subtle earthy flavor. Can I reuse the brine? It’s best to make fresh brine each time for optimal flavor and safety.
Refrigerator Pickles
Ingredients
- 3 cups thinly sliced cucumbers this was about 2 cucumbers for me
- 1 cup thinly sliced white or yellow onion this was about 1 small onion for me
- 1 ½ cups white vinegar
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon celery seed
- ½ teaspoon mustard seed
- ½ teaspoon ground turmeric
Instructions
- Place cucumber and onion slices in a medium-sized heat-proof bowl and set aside.
- Combine all remaining ingredients in a small saucepan and stir well.
- Cook over medium heat, stirring frequently, until sugar is dissolved.
- Bring to a boil then remove from heat.
- Pour vinegar mixture over cucumbers and onions, stir so that all cucumbers and onions are coated with brine.
- Allow to cool at room temperature for about 10 minutes, then cover and transfer to refrigerator.
- Allow to chill overnight (or at least for 4-6 hours, so the flavor can fully develop) before enjoying.