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Close up head on shot of a large glass jar filled with pickled cucumber and jalapeno slices. There is a sliced cucumber in the background.

Easy No Cook Refrigerator Pickles

Terrence Roche

These no-cook refrigerator dill pickles are quick to make and an easy way to have homemade pickles in your fridge all the time.  Plus, you don't need any special equipment! All you need is some cucumbers, equal parts water and vinegar mixture, some spices and mason jars - or any large glass jars with a sealable lid. And voila: you've made your own pickles!

5 from 2 votes
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Prep Time 10 minutes
Additional Time 1 day
Total Time 1 day 10 minutes
Course Summer
Calories 24 kcal

Ingredients
  

FOR THE VEGGIES:

  • 1 lb cucumbers - sliced about 1/4 inch thick
  • 1 jalapeno - sliced about 1/4 inch thick omit for less spicy pickles

FOR THE BRINE:

Instructions
 

  • PREP: Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers and jalapeno into 1/4 inch slices and place half of them in the jar.
  • LAYER: Mince your garlic cloves, and crush the all-spice berries and fennel seed under your knife to help release the oils. Add these and all the rest of your spices to the jar. Cover with the remaining cucumbers and jalapenos.
  • FINISH THE BRINE: Pour in the hot water and vinegars carefully until everything is covered completely. Then, put the lid on the jar and give it a good shake.
  • STEEP: Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)

Video

Notes

  •  *I like to use fresh or the freeze-dried dill from Green Gardens.
  • TO MAKE IT LESS SPICY: Cut jalapeno and/or red pepper flakes.

    • Nutrition

    Serving: 1gCalories: 24kcalCarbohydrates: 5gProtein: 1gSodium: 3mgFiber: 1gSugar: 3g
    Keyword crunchy pickles, fridge pickles, homemade dill pickles, no cook refrigerator pickles, pickled cucumber slices, pickled cucumbers
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