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While I’m accustomed to canning for long-term storage, I realize not everyone is. Water bathing and pressure canning can seem overwhelming and time-consuming. Fridge pickles are the answer! You can throw together a brine, cut some onion and cucumbers and you have pickles! Just store in the fridge (I love to use these handy Weck jars) and you’ll have crunchy, amazing pickles to enjoy.
This is a great way to start preserving if you are new to the idea or, like me, if you just love anything pickled!
These keep for up to three months. Enjoy on a hamburger or straight from the jar. I’ll let you in on a secret – straight from the jar is usually my preferred way of eating these! Any way you consume them, they’re delicious!
Have any questions about canning (’cause you can totally can this recipe too)? Check out my canning 101 video that gives some basics on the process and the supplies you’ll need.
When you make the recipe, make sure to leave me a comment and leave a rating on the recipe. I’d love to hear how the recipe worked for you!
More pickle recipes
Bread and Butter Quick Pickles
How to Can Pickle Relish
How to Can Bread and Butter Pickles
Watch how to make these fridge pickles
- ½ cup sugar
- 2 ½ cups vinegar
- 2 tbsp salt
- 1 tsp turmeric
- 1 tsp celery seed
- 1 tsp mustard seed
- 2 lb cucumbers washed and sliced into approximately ¼-inch chips
- 1 medium onion
- 2-3 hot peppers optional
- Have ready two quart jars, washed and sterilized. To make the brine, combine the sugar, vinegar, and salt and whisk until the sugar and salt are completely dissolved. Add turmeric, celery seed, and mustard seed. Stir and set aside.½ cup sugar, 2 ½ cups vinegar, 2 tbsp salt, 1 tsp turmeric, 1 tsp celery seed, 1 tsp mustard seed
- Slice some onion and place in the bottom of prepared quart jars with hot pepper (if using) and top with cucumber chips. Once filled, top with a little more onion or peppers.1 medium onion, 2-3 hot peppers, 2 lb cucumbers
- Pour prepared brine into the jars until it covers all the cucumbers and onions. It is important that all ingredients are submerged in the brine as this is what preserves them!
- Place on airtight lids and transfer to the refrigerator.
- I think it’s best to let these pickles sit for 10 days before eating. The longer they sit in the brine, the more flavorful they’ll become.
- As they sit, the cucumbers shrink and this is completely normal. You may add more slices to the jar if you like.
Would these taste like “bread and butter” pickles? Those always were my favorite kind, even though I never was sure how they got that name.
Will these have a sweet taste ?? I want spicy and sour mainly. Would I still use the sugar?
Hi, I love watching your videos. With the refrigerator pickles, do you use English cucumbers or the regular cucumbers with the big seeds?
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I just have to say I had never pickles anything before but this was so easy. I am doing it all the time now
I’m on my 3rd time making these in a month. Love how easy and fresh they are.
Where to get those clip-style packing jars ?
I make the pickles with the same recipe except that I kosher salt them for an hour before for crispness.
Made these last week, we ate an entire jar in 2 days! Love them so much!
Thank you for the recipe, I am making more this week.
Can you use this recipe on red onions?
Kaleb These are amazing made them for a work event and they disappear so quickly! They are now a fridge staple.