Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade refrigerator pickles that are crispy, tangy, sweet, and have a spicy kick. These quick pickles require no canning and are ready to enjoy in 24 to 48 hours.

  • Total Time: 24-48 hours (including refrigeration)
  • Yield: Approximately 2 to 3 cups pickles 1x

Ingredients

Scale
  • 1 1/2 teaspoons dry dill or 3 teaspoons fresh dill
  • 1/2 teaspoon mustard seeds
  • 3/4 cup distilled vinegar
  • 3/4 cup water
  • 1/4 cup apple cider vinegar
  • 1 tablespoon salt
  • 1 to 1.5 tablespoons sugar
  • 1/4 cup thinly sliced yellow onion
  • 2 garlic cloves
  • 1/2 fresh habanero pepper
  • 3 cups sliced cucumbers (1/4 inch crinkle cut slices)

Instructions

  1. Rinse cucumbers, slice off ends, and cut as desired (crinkle-cut coins recommended).
  2. In a saucepan, combine distilled vinegar, apple cider vinegar, water, salt, and sugar. Heat and bring to a boil, stirring until salt and sugar dissolve.
  3. Layer into a 32-ounce mason jar: dill, mustard seeds, thin onion slices, garlic cloves, half a habanero pepper, and cucumber slices.
  4. Pour the hot brine over the contents in the jar, seal with a leak-proof lid, and refrigerate.
  5. Let pickles chill for at least 24 hours (48 hours recommended for better flavor).

Notes

Flavor develops and deepens the longer pickles sit – more depth and complexity after 48 hours., For crunchier pickles, add grape leaf, oak leaf, or horseradish leaf to the jar., Adjust heat by substituting or omitting habanero pepper: use half a seeded jalapeño for milder flavor or a whole habanero/pinch of red pepper flakes for more heat., Vinegar swaps: all apple cider vinegar for fruitier flavor, rice wine vinegar for milder tang; avoid strong vinegars like balsamic., Adjust sweetness by reducing sugar or using honey/maple syrup dissolved in hot brine., Spice swaps: add coriander seeds, whole peppercorns, dill seeds, or bay leaf for complexity., Use pickling or kosher salt for best brine clarity and flavor; avoid iodized table salt which may cloud brine and affect taste., Scale ingredients proportionally for larger batches.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Condiment

Nutrition

  • Serving Size: About 1/2 cup
  • Calories: Approximately 10-15 calories per serving (1/2 cup)
  • Fat: Negligible fat per serving
  • Carbohydrates: 3-4 grams per serving
  • Protein: Less than 1 gram per serving