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A jar of refrigerator pickles sitting on the kitchen island with 2 cucumbers and fresh dill next to it.

No Cook Refrigerator Pickles

No cook refrigerator pickles are a summer staple on our homestead and something that I look forward to every single year. They only take minutes to make and they are simply divine! I know that you’re going to love them, too.
5 from 3 votes
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Side Dish, Snack
Cuisine American, Mediterranean
Calories 45 kcal

Equipment

  • Sharp knife or mandoline slicer
  • Measuring cups & spoons
  • Glass Storage Jar a quart or half gallon jar works well. I like the rubber seal to prevent rusting.

Ingredients
  

  • Cucumbers fresh (<3 days old) and a canning variety is best. I’ve used slicing varieties as well and it turns out OK!
  • 1 cup White vinegar *The following ingredients is the proper ratio for 2 cups of brine. Adjust accordingly to cover your cucumbers
  • 1 cup Water well, distilled, or filtered
  • 1 Tbsp Sea salt I like Redmond Real Salt or Celtic Sea Salt
  • ½ tsp Sugar I like Anthony's Organic Cane Sugar
  • ½ Garlic powder
  • ½ Celery Salt
  • 1 Fresh dill or dill seed head
  • Optional: 1 tsp mustard seeds, ¼ tsp red pepper flakes, 1 tsp whole black peppercorns

Instructions
 

  • Slice up the cucumbers into whatever pickle size your heart desires. Hamburger slices, sandwich slices or quarters all work well in this recipe. Also, make sure to trim off just 1/8" off the blossom end (opposite side of the stem) of the cucumbers. The blossom end contains enzymes that can turn your pickles mushy.
  • Add the cucumber slices to the glass jar. Don't overfill! We want plenty of room for the flavorful brine.
  • In a measuring cup, mix together the water, vinegar, sea salt, sugar, garlic powder, celery salt, fresh dill (chopped) or dill seed head. If you like a good kick, throw in the optional spices as well!
  • Once combined, pour the brine into the jar of cucumbers. If you need more brine, mix up another batch until the cucumbers are fully submerged.
  • Cover the jar full of pickles with an airtight lid and place in the fridge.
  • Do your best to wait a full 24-48 hours before eating to allow the brine to penetrate the cucumbers.

Nutrition

Serving: 1pickleCalories: 45kcalCarbohydrates: 11gProtein: 2gSodium: 785mgPotassium: 442mgFiber: 1.5gSugar: 1gVitamin A: 316IUVitamin C: 8.4mgCalcium: 48mgIron: 0.8mg
Keyword cucumber, pickles
Tried this recipe?Let us know how it was!