Crisp and Tangy Refrigerator Pickles You’ll Love to Make

Discover the joy of making easy, no-cook Refrigerator Pickles, a perfect crunchy snack or side dish.

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Prep Time 15

Chilling Time 4

Total Time 4 15

Servings: 6 servings

Course: Snacks

Cuisine: American

Calories: 40

Ingredients Equipment Method Nutrition Notes

Ingredients

Base Ingredients

4 cups Cucumbers Sliced to preferred thickness
1 tablespoon Salt Pickling or kosher salt recommended
2 tablespoons Sugar Adjust to taste
1 cup Vinegar White or apple cider vinegar

Flavor Boost

2 tablespoons Dill Fresh preferred
2 cloves Garlic Optional, sliced
1 teaspoon Pepper Black, white, or red

Optional Extras

1 cup Onion Thinly sliced
1 cup Bell Pepper Thinly sliced
1 teaspoon Mustard Seeds For sweet varieties

Equipment

Mixing Bowl
Airtight jars or containers

Method

Preparation Steps

Wash cucumbers thoroughly and slice to preferred thickness.
Combine cucumbers with dill and garlic in a mixing bowl.
Sprinkle salt and sugar over mixture; toss and let sit for 1 hour.
Add vinegar, mix well, and transfer to airtight jars. Refrigerate for at least 4 hours.
Serve and enjoy as a crunchy side or snack.

Nutrition

Serving: 1servingCalories: 40kcalCarbohydrates: 9gProtein: 1gSodium: 300mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 1mg

Notes

These pickles can be stored in the fridge for up to 2 months.

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