Summer may be over and cucumber season winding down, but this easy refrigerator pickle recipe is worth saving — and sharing — year-round. Simple to make and endlessly customizable, these pickles require no canning equipment and take under 10 minutes of hands-on time. Below is a clear, user-friendly version of the original recipe so you can enjoy crisp, tangy pickles any time.
I’m a dedicated pickle lover and usually keep at least one jar in the fridge and a couple backups in the pantry. I used to avoid making my own because traditional canning seemed intimidating, but refrigerator pickles changed everything. You control the sweetness, heat, and tang — and they’re ready to eat after just a few hours in the fridge, best after a night for full flavor.
These pickles are great on their own as a snack, chopped into salads, added to sandwiches, or piled on burgers. They have a mild kick from the jalapeño; if you prefer less heat, use half a pepper or omit it entirely. Refrigerator pickles keep in the fridge for up to a month, though in my house they rarely last more than a week.
If you try this recipe, please share your thoughts in the comments or tag a photo on Instagram — I love seeing how yours turn out!
Easy-Peasy Pickles
Ingredients
- 16 cucumber
- 1 jalapeño cut in half
- 4 garlic cloves
- 3-4 sprigs dill
- 1 1/2 cups water
- 1 1/2 cups white wine vinegar
- 3 tbsp honey or agave nectar if vegan
- 1 tbsp salt
- 1 tbsp peppercorns
Instructions
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In a clean glass jar, add the dill sprigs, garlic cloves, cucumber pieces, peppercorns, and the halved jalapeño.
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In a saucepan over medium-high heat, combine the water, white wine vinegar, honey (or agave), and salt. Bring the mixture to a boil, stirring so the honey and salt dissolve.
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Carefully pour the hot brine into the jar, filling to within about an inch of the top. You may not need all the liquid.
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Seal the jar and refrigerate. Wait at least 2 hours before tasting; for best flavor, let the pickles sit overnight. Store in the refrigerator for up to a month.