Crisp, tangy, and incredibly easy to make, these Quick Pickles are the perfect way to preserve fresh cucumbers with minimal effort. Made with a simple homemade brine infused with garlic, dill, coriander, mustard seeds, and a touch of red pepper flakes, these refrigerator pickles develop delicious flavor in just a day. They are perfect for topping burgers, sandwiches, salads, charcuterie boards, or enjoying straight from the jar. This easy refrigerator pickle recipe requires no canning, making it an excellent choice for beginner home cooks and experienced gardeners looking to preserve a fresh cucumber harvest.
Prep Time
15 minutes
Chill Time
24 hours
Total Time
24 hours 15 minutes
Yield
2 quart jars
1¼ cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons granulated sugar
2 cups cold water
6 Kirby cucumbers, cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 fresh dill sprigs
Step 1: Prepare the Pickling Brine
In a small saucepan, combine the distilled white vinegar, kosher salt, and granulated sugar. Place the saucepan over medium-high heat and whisk continuously until the salt and sugar have completely dissolved. Remove the saucepan from the heat.
Step 2: Cool the Brine
Carefully pour the hot vinegar mixture into a large heat-safe bowl. Add the cold water and whisk until everything is fully combined. Place the bowl in the refrigerator and allow the brine to cool completely before using. Chilling the brine helps keep the cucumbers crisp.
Step 3: Prepare the Jars
Wash and dry two clean 1-quart mason jars. Divide the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, and fresh dill sprigs evenly between the jars.
Step 4: Add the Cucumbers
Arrange the cucumber halves or spears tightly into each jar, packing them snugly without crushing them. This helps keep the cucumbers fully submerged once the brine is added.
Step 5: Pour in the Brine
Remove the chilled brine from the refrigerator and carefully pour it over the cucumbers until they are completely covered. If necessary, add a small amount of additional cold water to fully submerge the cucumbers beneath the liquid.
Step 6: Refrigerate and Pickle
Seal the jars with their lids and refrigerate for at least 24 hours before serving. The flavor will continue to improve over the next several days, creating crisp, flavorful homemade refrigerator pickles.
Store the quick pickles in the refrigerator for up to 4 weeks.
Kirby cucumbers are ideal because they stay firm and crunchy after pickling.
For extra flavor, allow the pickles to rest for 48 hours before serving.
Add a few black peppercorns or fresh bay leaves for additional depth of flavor.
Always keep the cucumbers completely submerged in the brine to maintain freshness and even pickling.
