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 jarHeat vinegar in a saucepan (we like distilled vinegar in this recipe for a classic pickle taste)Add sugar and salt and stir to dissolveAllow to cool, then pour vinegar mixture over cucumbers, making sure they’re completely submerged in the vinegar mixtureAllow to marinate for at least 1 hour (or longer for more intense flavor)
We hope you LOVE these pickles. They’re:
& SO delicious!
They would make a delicious snack straight from the jar — or to accompany a veggie burger or sandwich!
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 OnionsQuick Pickled CarrotsQuick Pickled Radishes
Quick Refrigerator Pickles
A step-by-step guide for making quick pickled cucumbers. Only 7 ingredients required! Print SAVE SAVED
Prep Time 1 hour 40 minutes Cook Time 10 minutes Total Time 1 hour 50 minutes Servings 8 (~2-spear servings)Course SideCuisine Gluten-Free, VeganFreezer Friendly NoDoes it keep? 2-3 weeksfrom votes
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US Customary – Metric
1 medium cucumber, sliced into wedges1 tsp coriander seed1 tsp mustard seed1 handful fresh dill sprigs
1 ½ cups white distilled vinegar1 tsp organic cane sugar2 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.
*Nutrition information is a rough estimate.
*Adapted from Once Upon a Chef.
Nutrition (1 of 8 servings)
Serving: 1 two-spear servings Calories: 8 Carbohydrates: 1.7 g Protein: 0.3 g Fat: 0.2 g Saturated Fat: 0 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 0.09 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 585 mg Potassium: 45 mg Fiber: 0.4 g Sugar: 1 g Vitamin A: 37.81 IU Vitamin C: 0.92 mg Calcium: 8.09 mg Iron: 0.14 mg