Easy Small-Batch Refrigerator Pickle Recipe

Make these easy small batch pickles and enjoy the taste of summer!

Hey there, pickle lovers! 🥒 Looking for a quick and delicious way to add some zing to your meals? You’ve come to the right place! Jane’s easy small-batch refrigerator pickle recipe is perfect for anyone who wants to whip up a tangy, crunchy treat without the fuss. Whether you’re a seasoned pickler or a newbie, this recipe will have you munching on homemade pickles in no time.

Pickles have been a beloved snack for thousands of years, with origins tracing back to ancient Mesopotamia. The process of pickling, which involves preserving food in brine or vinegar, was a revolutionary method for keeping vegetables edible long before refrigeration. Not only do pickles offer a satisfying crunch and burst of flavor, but they also come packed with health benefits. Rich in probiotics, pickles can aid digestion, boost your immune system, and even help maintain healthy blood sugar levels. So, when you’re enjoying that crisp, tangy bite, you’re also doing your body a favor!

So, now is the time to head to the farmers market and grab some pickling cucumbers or Persian pickles and let’s get pickling!

INGREDIENTS:

BRINE:

1 lb pickling cucumbers

1 1/2 Tablespoons kosher salt

1 Tablespoon of sugar

1 1/2 cups water

3/4 cup white vinegar

PACKING:

1 (or more) one Pint mason jars

4 cloves of garlic (per jar)

1/2 teaspoon peppercorns

1/2 teaspoon mustard seeds

Dash of Red Pepper Flakes (optional)

2-3 sprigs of fresh dill (per jar)

MAKE IT:

Depending on your jar size, grab enough pickles to fill one or two pint jars. You can easily double or triple the recipe!

Heat up a mixture of white vinegar, salt, sugar, and water until the salt and water dissolves let it cool.

In the meantime, prepare your pickles since my jars are smaller. I’m going to cut the in half but you choose; cut them spears, chips or leave them hole.

Put the peppercorns and mustard seeds in the bottom of the jar, add 3 sprigs of dill, and four cloves of smashed garlic, not minced just a little smashed, to each jar.

Pack your pickles in the jar and pour the cold brining fluid over the top leaving a 1/2 inch of headroom.

Secure the jars with a tight fitting lid. Put the jars in the refrigerator for a day or two before you enjoy this healthy and tasty snack!

Happy Pickling!

Print Recipe

Easy Small-Batch Refrigerator Pickle Recipe

Hey there, pickle lovers! 🥒 Looking for a quick and delicious way to add some zing to your meals? You've come to the right place! Jane’s easy small-batch refrigerator pickle recipe is perfect for anyone who wants to whip up a tangy, crunchy treat without the fuss. Whether you're a seasoned pickler or a newbie, this recipe will have you munching on homemade pickles in no time.

Prep Time30 minutes mins

Cook Time2 days d

Course: Snack

Keyword: easy pickle recipe, pickle recipe, refridgerator pickles, summer pickles

Equipment

• 1 or more pint jars

Ingredients

• 1 lb pickling cucumbers or Persian cucumbers in this recipe we use 4 pickling cucumbers
• 1.5 Tbls Salt
• 1 Tbls Sugar
• 3/4 cup White vinegar
• 4 cloves garlic 4 cloves per jar or less depending on your liking
• 1 tsp peppercorns
• 1 tsp mustard seeds
• 1 bunch fresh dill
• dash red pepper flakes (optional)

Instructions

MAKE BRINE

• Heat the vinegar, salt, sugar to boiling until the salt and sugar dissolves. Add in the water, give it a stir and remove from the heat. Allow the brine mixture to cool completely.

PREP PICKLES

• Wash the cucumbers and cut off the blossom end. Then cut the cucumbers lengthwise for long pickle halves, or cut again to create spears. You can also cut them into round slices.
• Place 4 gently smashed cloves of garlic into each jar. Add in the peppercorns and mustard seeds to each jar.
• Add 3-4 sprigs of dill to each jar with the head of the dill facing down.
• Pack in the sliced, whole or halved cucumbers tightly into the jar.
• Pour the brine into the jar(s) leaving about a 1/2 inch of headspace at the top of the jar.
• Seal the jar(s) tightly with lids.
• Places the jar(s) in the refrigerator for a day or two before you open and enjoy!

Video

Notes

• It'm important to let the brine cool completely before adding it to the pickles in the jar. This will give your pickles a crunch! 
• These easy to make refrigerator pickles and be eaten in a day but the longer they sit, the more flavor will develop. 
• Be sure the brine cools completely before you add it to the cucumbers in jar for a crispier pickle. 
• Be sure to store these pickles in the refrigerator as they are not shelf stable. 
• Be sure your jars are are clean and sterile before you start!