Are you a pickle lover but not interested in buying all the canning supplies necessary for making traditional pickles? Us too!
Luckily, there’s a delicious alternative that requires no special equipment and only 7 simple ingredients. Hello, refrigerator pickles!
How to Make Refrigerator Pickles
- Add cucumber slices, coriander seeds, mustard seeds, and dill to a glass jar
- Heat vinegar in a saucepan (we like distilled vinegar in this recipe for a classic pickle taste)
- Add sugar and salt and stir to dissolve
- Allow to cool, then pour vinegar mixture over cucumbers, making sure they’re completely submerged in the vinegar mixture
- Allow to marinate for at least 1 hour (or longer for more intense flavor)
We hope you LOVE these pickles. They’re:
& SO delicious!
If you try this recipe, let us know! We love seeing your comments, ratings, and photos tagged #minimalistbaker on Instagram. Cheers, friends!
More Quick Pickling Recipes
- Spicy Pickled Cauliflower (Escabeche)
- Quick Pickled Onions
- Quick Pickled Carrots
- Quick Pickled Radishes
Quick Refrigerator Pickles
- 1 medium cucumber, sliced into wedges
- 1 tsp coriander seed
- 1 tsp mustard seed
- 1 handful fresh dill sprigs
- 1 ½ cups white distilled vinegar
- 1 tsp organic cane sugar
- 2 tsp sea salt
- Add cucumber slices to a large mason jar or glass container along with coriander seed, mustard seed, and dill. Set aside.
- To a small saucepan add distilled white vinegar, sugar, and salt. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
- Let the brine cool in the refrigerator for at least 30 minutes to 1 hour. Once cooled, pour the brine over the cucumbers until your glass container is full. Ensure the cucumbers are fully submerged. If needed, add more vinegar or a little water to cover.
- Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
- Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
*Adapted from Once Upon a Chef.