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+ servings

Basic Refrigerator Pickles

Crisp, tangy, no canning necessary
Prep Time 10 mins
Cook Time 3 mins
Pickling Time 1 d
Total Time 1 d 13 mins
Course Pickle, Side Dish
Cuisine Global
Servings 1 Pint
Calories 71 kcal


  • Pint Mason Jar


  • 3-4 ea Pickling Cucumbers ~4" Washed, Quartered
  • 1/4 Cup Sweet Onion Peeled, sliced thinly
  • 1/2 Cup Vinegar Apple cider is best
  • 2 tbsp Garlic Minced
  • 1 1/2 tbsp Kosher Salt
  • 1/4 tsp Sugar
  • 1/4 tsp Black Pepper Corns
  • 1/4 tsp Mustard Seeds Yellow
  • 1 ea Jalapeno Pepper Washed Stemmed seeded, sliced
  • 1/2 cup Water Filtered is good
  • 1 tsp Dill weed ~ 5 sprigs fresh


  • Wash jar, lid and ring
  • Place jar, ring, and lid in a medium saucepan, add water to cover and bring to a boil
  • Carefully remove jar, ring and lid from water and allow to cool, do not touch the inside of the jar, ring or lid. Tongs swished in the boiling water work well here
  • In the clean pint mason jar, pack cucumbers, onion, jalapeno, and dill sprigs if used, use the tongs, luke.
  • In a small saucepan add water, vinegar, garlic, salt, sugar, peppercorns, mustard seeds, and dried dill if used
  • Simmer until sugar and salt dissolve
  • Once those are dissolved, remove from heat and allow to cool to ~130
  • Fill the jar to 1/2 " of the top, place the lid, and secure the ring
  • Place in fridge to brine for 24 hours


This is a basic pickling process, and a basic "refrigerator" pickle.  Once can use many other vegetables, but I will caution to not skimp on the vinegar or the salt as this is the preservative, and the flavor. 
These can be eaten after 24 hours, They will be better if you can wait a week.
They can last up to 3 months under refrigeration ..
These are cold processed pickles, they are not cooked, if it smells bad toss it out.


Calories: 71kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 10480mgPotassium: 112mgFiber: 1gSugar: 3gVitamin C: 8mgCalcium: 29mgIron: 1mg
Keyword Cucumber, Pickles
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