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Easy Refrigerator Pickles

Course Side Dish


2lbs Kirby (mini) Cucumbers

4 Cloves of Garlic

1/8 tsp red pepper flakes

1/2 tsp peppercorns

1/2 tsp mustard seed

4 tsp dill seed (or 4-5 springs of fresh dill)

3 TBS pickling salt (or Kosher salt)

1.5 cups white vinegar


Clean out jars with warm soapy water.

  1. Slice your cucumbers about 1/4 inch think. Place one half the the seasonings in one jar and the remaining half of the seasonings in the other jar. Pack the jars full of cucumbers.

  2. Make the bring by brining water, vinegar and picking salt to boil in a 2 qt. saucepan. Once it has boiled, fill the jars to the top with the brine. Cover the jars and let cool on the counter. 

  3. Once cooled, put in the refrigerator. You can eat after 24 hours.