Tasty Old Fashioned Refrigerator Pickles

If you ask me, homemade pickles are one of the easiest things you can make in your kitchen.

These refrigerator pickles take just a few minutes to throw together and deliver that classic dill pickle taste you love. Crisp cucumber slices and sharp red onion hang out in a simple brine of apple cider vinegar, water, and fresh dill.

There’s no canning required—just slice, mix, and let everything mingle in your fridge for a day or two. The mustard seeds add a little something extra, and the whole batch keeps for weeks.

They’re perfect for burgers, sandwiches, or just eating straight from the jar when the craving hits.

What Kind of Cucumbers Should I Use?

For refrigerator pickles, you have a few good options when it comes to cucumbers. Kirby cucumbers (also called pickling cucumbers) are the classic choice because they’re small, crisp, and have fewer seeds, which means they stay crunchy even after sitting in the brine. English cucumbers work great too since they have thin skins and a mild flavor, plus you don’t need to peel them. Regular slicing cucumbers from the grocery store will also do the job just fine, though they tend to be a bit softer and have more seeds. Whatever you choose, just make sure your cucumbers are firm to the touch and avoid any that feel soft or have wrinkled skin.

Options for Substitutions

This pickle recipe is pretty straightforward, but here are some swaps you can make if needed:

• Cucumbers: English cucumbers or Persian cucumbers work great here. Kirby cucumbers are the classic choice for pickles if you can find them. Just avoid regular slicing cucumbers as they tend to get mushy.
• Red onion: You can use white onion or yellow onion instead. Red onion adds a nice color and slightly sweeter taste, but any onion will work fine.
• Fresh dill: If you don’t have fresh dill, use 1 tablespoon of dried dill instead. You can also try fresh or dried tarragon for a different flavor profile.
• Apple cider vinegar: White vinegar works just as well and is the traditional choice for pickles. You can also use white wine vinegar, though it’s a bit milder in taste.
• Kosher salt: Regular table salt can be used, but reduce the amount to about 1 ½ teaspoons since table salt is finer and more concentrated than kosher salt.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with refrigerator pickles is not waiting long enough before digging in – while they’re technically ready after 30 minutes, the flavor really develops after 24 hours in the fridge, and they’ll taste even better after 2-3 days.

Another common error is slicing your cucumbers too thick, which prevents the brine from penetrating properly – aim for about ¼-inch rounds or thin spears for the best crunch and flavor.

Make sure your cucumbers are completely submerged in the brine, so if needed, add a bit more water and vinegar in equal parts, and always use pickling or kirby cucumbers instead of regular ones since they stay crispier and don’t get mushy.

Finally, don’t skip the kosher salt – table salt can make your pickles taste too salty and slightly bitter because it dissolves differently in the brine.

What to Serve With Refrigerator Pickles?

These tangy pickles are perfect alongside just about any sandwich – think deli-style turkey and swiss, pulled pork, or a classic burger. They add a nice crunch and acidity that cuts through rich foods, so I love serving them with grilled meats like brisket, hot dogs, or chicken thighs. You can also chop them up and add them to potato salad, tuna salad, or egg salad for extra flavor and texture. They’re also great on a cheese and charcuterie board, where the vinegary bite balances out creamy cheeses and salty meats.

Storage Instructions

Store: Keep your pickles in the jar with the brine in the refrigerator for up to 3 weeks. They actually get better after a day or two once the flavors have time to really soak in. Just make sure the cucumbers stay submerged in the brine so they pickle evenly.

Serve: These pickles are ready to eat after just 24 hours in the fridge, but I think they taste best after 2-3 days. Use a clean fork each time you grab some to keep them fresh longer. They’re perfect on sandwiches, burgers, or just as a crunchy snack straight from the jar!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 60-80
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 13-16 g

Ingredients

For the vegetables:

• 2 large cucumbers (sliced into 1/4-inch rounds)
• 1/2 large red onion (thinly sliced into half-moons)
• 3 tbsp fresh dill fronds, chopped

For the brine and seasoning:

• 2 1/2 tsp kosher salt
• 1 1/4 tsp freshly ground black pepper
• 1 cup filtered water
• 1 1/4 cups apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp whole mustard seeds

Step 1: Prepare and Layer the Vegetables

• 2 large cucumbers, sliced into 1/4-inch rounds
• 1/2 large red onion, thinly sliced into half-moons
• 3 tbsp fresh dill fronds, chopped

Slice the cucumbers into 1/4-inch rounds and the red onion into thin half-moons.

Layer the cucumbers, onion, and fresh dill into a clean jar, distributing them evenly.

This helps ensure even flavor distribution throughout the pickles as the brine infuses.

Step 2: Season the Vegetables

• 2 1/2 tsp kosher salt
• 1 1/4 tsp freshly ground black pepper

Sprinkle the kosher salt and freshly ground black pepper evenly over the layered vegetables in the jar.

I like to season in two additions—once after the first half of vegetables and once after layering everything—so the salt can start drawing out the cucumber’s moisture for better texture and flavor absorption.

Step 3: Prepare and Add the Pickling Brine

• 1 cup filtered water
• 1 1/4 cups apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp whole mustard seeds

In a separate bowl or measuring cup, whisk together the filtered water, apple cider vinegar, granulated sugar, and whole mustard seeds until the sugar dissolves completely.

Pour this brine over the vegetables in the jar until they are fully submerged—submerging is crucial to prevent spoilage and ensure even pickling.

I find that pressing down gently on the vegetables helps keep them under the liquid.

Step 4: Chill and Develop Flavor

Close the jar tightly and place it in the refrigerator for at least 30 minutes before eating, though the pickles will continue to develop deeper flavor over the next 24-48 hours.

These refrigerator pickles keep for up to 2 weeks and are best enjoyed within the first week when the cucumbers maintain their crispness.

Tasty Old Fashioned Refrigerator Pickles

Delicious Tasty Old Fashioned Refrigerator Pickles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 cups of pickles

Calories: 70

Ingredients Method

Ingredients

  

For the vegetables

• 2 large cucumbers (sliced into 1/4-inch rounds)
• 1/2 large red onion (thinly sliced into half-moons)
• 3 tbsp fresh dill fronds, chopped

For the brine and seasoning

• 2 1/2 tsp kosher salt
• 1 1/4 tsp freshly ground black pepper
• 1 cup filtered water
• 1 1/4 cups apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp whole mustard seeds

Method

 

1. Slice the cucumbers into 1/4-inch rounds and the red onion into thin half-moons. Layer the cucumbers, onion, and fresh dill into a clean jar, distributing them evenly. This helps ensure even flavor distribution throughout the pickles as the brine infuses.
2. Sprinkle the kosher salt and freshly ground black pepper evenly over the layered vegetables in the jar. I like to season in two additions—once after the first half of vegetables and once after layering everything—so the salt can start drawing out the cucumber's moisture for better texture and flavor absorption.
3. In a separate bowl or measuring cup, whisk together the filtered water, apple cider vinegar, granulated sugar, and whole mustard seeds until the sugar dissolves completely. Pour this brine over the vegetables in the jar until they are fully submerged—submerging is crucial to prevent spoilage and ensure even pickling. I find that pressing down gently on the vegetables helps keep them under the liquid.
4. Close the jar tightly and place it in the refrigerator for at least 30 minutes before eating, though the pickles will continue to develop deeper flavor over the next 24-48 hours. These refrigerator pickles keep for up to 2 weeks and are best enjoyed within the first week when the cucumbers maintain their crispness.