Quick & Easy Homemade Refrigerator Pickles

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Description

Many people have an abundance of vegetables by late summer thanks to overflowing home gardens, and this Quick & Easy Homemade Refrigerator Pickles recipe is the perfect way to preserve them! Whether you love crunchy cucumbers, sweet carrots, or fresh cauliflower, this no-fuss pickle method transforms garden veggies into tangy, crisp, and flavorful bites. Best of all, there’s no canning required—just brine, refrigerate, and enjoy!

Ingredients For Quick & Easy Homemade Refrigerator Pickles

  • 4 cups mixed vegetables (cucumbers, carrots, cauliflower, green beans, etc.)

  • 2 cups water

  • 1 cup white vinegar (or apple cider vinegar for a milder flavor)

  • 2 tbsp kosher salt

  • 1 tbsp sugar (optional, for balance)

  • 2 cloves garlic, sliced

  • 1 tsp whole black peppercorns

  • ½ tsp mustard seeds

  • ½ tsp red pepper flakes (optional, for heat)

  • Fresh dill sprigs (optional)

Instructions

  1. Prepare vegetables: Wash and cut vegetables into sticks, florets, or slices as desired.

  2. Make brine: In a small pot, bring water, vinegar, salt, and sugar to a boil. Stir until dissolved, then remove from heat.

  3. Pack jars: Place garlic, spices, and dill into clean glass jars. Pack vegetables tightly inside.

  4. Pour brine: Carefully pour hot brine over the vegetables until fully submerged.

  5. Cool & refrigerate: Let jars cool to room temperature, then seal with lids and refrigerate.

  6. Wait & enjoy: Allow at least 24 hours before eating for the flavors to develop. They taste best after 2–3 days!

 Notes

  • Use firm, fresh vegetables for the crispiest pickles.

  • These are not shelf-stable—keep them refrigerated.

  • Lasts about 4–6 weeks in the fridge.

  • You can adjust spices to taste (add ginger slices, chili peppers, or coriander seeds).

Tips

  • Slice cucumbers lengthwise for spears or into chips for snacking.

  • Blanch tougher vegetables like carrots or green beans for 1–2 minutes before pickling.

  • For a sweeter pickle, increase sugar to 2–3 tablespoons.

  • Use a mix of vinegars (rice vinegar, cider vinegar, or white vinegar) for unique flavors.

 Servings

  • Makes about 2–3 pint jars (6–8 servings total depending on jar size and veggie choice).

Nutritional Info (per serving – approx. ½ cup)

  • Calories: 25

  • Carbohydrates: 5g

  • Protein: 1g

  • Fat: 0g

  • Fiber: 1–2g

  • Sodium: 300–400mg (varies with salt used)

Benefits

  • Preserves seasonal vegetables with minimal effort.

  • Rich in vitamins, fiber, and antioxidants from fresh veggies.

  • Naturally low-calorie and a healthy snack option.

  • Vinegar may help with digestion and gut health.

  • Great way to reduce food waste by extending shelf life of produce.

Q & A

Q: How long do refrigerator pickles last?
A: About 4–6 weeks in the refrigerator if kept submerged in brine.

Q: Can I reuse the brine?
A: Yes, once or twice for new veggies, but flavor and crispness may decrease.

Q: Do I need to sterilize the jars?
A: No, just make sure they’re clean and dry since these are not shelf-stable.

Q: Can I make them spicy?
A: Absolutely! Add red pepper flakes, jalapeños, or chili slices to the brine.

Q: Do they taste like store-bought pickles?
A: They’re fresher, crunchier, and you can customize flavors—less processed, more natural!

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