Quick & Easy Refrigerator Pickles

Woman holding jar of refrigerator pickles.

5 from 1 vote

Quick & Easy Refrigerator Pickles

These quick and easy refrigerator pickles use a time-tested Southern trick – salting with ice cubes – to guarantee crisp, snappy cucumber pickles every time. No canning, no boiling, just fresh tangy perfection in a jar.

Prep Time15

Cook Time0

Brining Time1

Total Time1 15

Course: Condiment, Snack

Cuisine: American

Servings: People

Author: Katie Workman

Ingredients

6 Kirby, Persian, or baby cucumbers (about 1 1/2 pounds; thinly sliced)
1 large onion (halved and thinly sliced)
1 tablespoon kosher salt
2 tablespoons sugar
1 cup ice cubes
1 ½ cups rice wine or white vinegar (white wine or distilled)
2 teaspoons pickling spice blend
1 teaspoon fennel seeds (optional)
6 sprigs dill (be generous)

Instructions

Place the cucumbers and onions in a big bowl. Sprinkle the salt and sugar over and toss to distribute evenly. Toss well, cover with the ice cubes, and refrigerate for 2 hours.
Combine the vinegar and celery seeds or pickling spices.
Drain the cucumbers and onions, reserving about 1 cup of the melted ice cube water. Pack the cucumbers and onions and the dill into a half-gallon jar or two 1-quart jars. Add the reserved cold salt-and-sugar-water to the vinegar mixture. Pour most of the brine into the jar, and use a wooden spoon or chopstick to press down and release any air bubbles, then pour in the rest of the brine. Seal the lid of the jar and refrigerate for at least 24 hours.
The pickles are ready to eat after 1 full day, but they get more and more “pickley” as you let them sit. These will keep for at least 4 weeks in the tightly covered jar in the fridge.

Notes

Tips for the Best Refrigerator Pickles

Slice evenly for a consistent crunch.
Use Kirby or Persian cucumbers for a firm texture. Avoid regular slicing cucumbers, which tend to get watery and have a lot of larger seeds.
Don’t skip the ice cube step — it’s the key to Southern-style crispy pickles.

Nutrition