Are you a pickle lover looking to take your snack game to the next level? Look no further! Refrigerator pickles are a simple and delicious way to add some crunch and flavor to your meals. With just a few basic ingredients and a bit of patience, you can create a variety of tasty pickle recipes that will keep for weeks in the fridge. Whether you’re a seasoned pro or a beginner in the world of pickling, we’ve got 18 crispy refrigerator pickle recipes to get you started.
From classic dill pickles to spicy garlic pickles and sweet and tangy bread and butter pickles, our collection has something for everyone. And the best part? These recipes are quick, easy, and require minimal equipment – just a jar, some vinegar, and a bit of love. So what are you waiting for? Dive in and start pickling with us!
Classic Dill Refrigerator Pickles
These tangy and crunchy pickles are a classic favorite, made with simple ingredients and no cooking required! Perfect for snacking or adding to sandwiches and salads.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp (5g) salt
– 1/2 tsp (2g) whole black peppercorns
– 2 tbsp (30g) fresh dill weed
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release excess water.
2. Rinse the cucumber slices with cold running water to remove excess salt.
3. In a clean glass jar or container, layer the cucumber slices, dill weed, black peppercorns, and garlic cloves (if using).
4. Pour the vinegar mixture over the cucumbers, making sure they are completely covered.
5. Cover the jar and refrigerate for at least 24 hours before serving.
Cooking Time: None! Just chill and enjoy your delicious pickles in a few days.
Spicy Garlic Refrigerator Pickles
Add a tangy kick to your snacks with these crunchy and flavorful pickles!
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (for heat)
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with cold running water.
3. In a saucepan, combine vinegar, water, sugar, garlic, mustard, black pepper, and red pepper flakes. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
4. Pack the cooled cucumber mixture into clean glass jars or containers, leaving about 1 inch of headspace. Pour the spicy garlic brine over the cucumbers, making sure they are completely covered.
5. Refrigerate the pickles for at least 24 hours before serving.
Cooking Time: None (refrigeration only)
Sweet and Tangy Bread and Butter Pickles
These sweet and tangy pickles are a perfect accompaniment to sandwiches, burgers, or as a snack on their own. With a balance of sugar and vinegar, they’re a delightful addition to any meal.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tsp salt
– 1 tsp whole black peppercorns
Instructions:
1. In a large pot, combine sugar, vinegar, water, and salt. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack sliced cucumbers into a clean glass jar or container. Pour the hot pickling liquid over the cucumbers, making sure they’re completely covered.
4. Add black peppercorns on top of the pickles.
5. Let it cool to room temperature before refrigerating.
Cooking Time: 10 minutes
Storage: Refrigerate for at least 24 hours before serving. Pickles will keep in the refrigerator for up to 6 months.
Quick Refrigerator Pickled Cucumbers
Add a tangy twist to your meals with these speedy pickles, ready in just 30 minutes!
Ingredients:
– 4-6 cucumbers, sliced into 1/8-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tbsp granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– Fresh dill weed or other herbs for garnish (optional)
Instructions:
1. In a large bowl, whisk together vinegar, water, sugar, salt, and pepper until dissolved.
2. Add the sliced cucumbers to the pickling liquid, making sure they are covered.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
4. Just before serving, garnish with fresh dill weed or other herbs, if desired.
Cooking Time: 30 minutes (or up to 24 hours for longer pickling)
Refrigerator Pickled Red Onions
Add a tangy twist to your favorite dishes with these easy-to-make refrigerator pickled red onions. Perfect for topping tacos, burgers, or using as a condiment.
Ingredients:
– 1 large red onion, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a bowl, combine the sliced onions and salt. Let it sit for 10 minutes to allow the onions to release their excess moisture.
2. Rinse the onions with cold water to remove excess salt. Drain well.
3. In a large glass jar or container, combine the vinegar, water, sugar, and black pepper.
4. Add the drained onions to the liquid mixture. Make sure they are completely covered by the brine.
5. Seal the jar tightly and refrigerate for at least 24 hours before serving.
Cooking Time: 24 hours (refrigeration time)
Asian-Inspired Refrigerator Pickled Daikon
Add a burst of Asian-inspired flavor to your meals with this simple and refreshing pickling recipe. Perfect as a crunchy snack or side dish, these refrigerator pickled daikon radishes are easy to make and packed with flavor.
Ingredients:
– 2 large daikon radishes, peeled and thinly sliced
– 1 cup (250ml) rice vinegar
– 1/4 cup (60ml) sugar
– 1/4 cup (60ml) water
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. In a large bowl, whisk together rice vinegar, sugar, and salt until dissolved.
2. Add sliced daikon radishes, grated ginger, and sesame oil to the bowl. Stir to combine.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 5 days.
4. After pickling, drain the liquid and rinse the daikon slices with cold water.
Cooking Time: None! Just chill and enjoy!
Refrigerator Pickled Jalapeños
Pickling jalapeños is a great way to preserve their flavor and heat, and these refrigerator pickles are quick and easy to make. With just 7 ingredients, you can have a delicious snack or add some zing to your favorite dishes.
Ingredients:
– 1 cup jalapeño peppers, sliced
– 1 cup vinegar (white, apple cider, or white wine)
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon pickling spice (optional)
Instructions:
1. In a large bowl, combine jalapeño slices and vinegar.
2. Add the water, sugar, and salt to the bowl and stir until the sugar dissolves.
3. If using pickling spice, add it now.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours to allow the flavors to meld.
5. After 24 hours, give the mixture a good stir and store it in an airtight container in the refrigerator.
Cooking Time: None! This is a cold-pickle recipe, so just let it sit in the fridge until you’re ready to enjoy.
Refrigerator Pickled Carrots with Ginger
Add a burst of flavor to your meals with these easy-to-make refrigerator pickled carrots, infused with the warmth of ginger. Perfect for snacking, topping salads or sandwiches, or serving as a colorful condiment.
Ingredients:
– 1 pound fresh carrots, peeled and sliced into thin rounds
– 1/2 cup (125 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tablespoons sugar
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon salt
Instructions:
1. In a large bowl, combine carrots and salt. Let it sit for 10 minutes to allow the carrots to release excess moisture.
2. Rinse the carrots with cold running water to remove excess salt. Drain well.
3. In a saucepan, combine vinegar, water, sugar, and ginger. Bring to a boil over medium heat, stirring until sugar dissolves.
4. Pack the carrot slices into a clean glass jar or container, leaving about 1 inch (2.5 cm) at the top. Pour the hot pickling liquid over the carrots.
5. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes to prepare, then refrigerate for 24+ hours.
Sweet Refrigerator Pickled Beets
Sweet Refrigerator Pickled Beets Recipe
These sweet and tangy pickled beets are a perfect addition to any meal or snack. With minimal effort, you can enjoy the natural sweetness of beets enhanced by a hint of sugar and vinegar.
Ingredients:
• 4 large beets
• 1 cup (200ml) white vinegar
• 1/2 cup (125ml) granulated sugar
• 1/4 cup (60ml) water
• 1 tsp salt
• 1 tsp black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let cool, then peel and slice into 1/4-inch thick wedges.
4. In a large bowl, combine vinegar, sugar, water, salt, and pepper. Stir until sugar dissolves.
5. Add the beet slices to the pickling liquid, ensuring they are covered.
6. Refrigerate for at least 24 hours or up to 2 weeks.
Cooking Time: 45-50 minutes
Refrigerator Pickled Green Beans
A tangy and crunchy condiment that’s perfect for topping sandwiches, salads, or snacking on its own.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon mustard seeds
Instructions:
1. In a large bowl, combine the green beans and pickling liquid (see below).
2. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours to allow the flavors to meld.
3. After 24 hours, give the mixture a good stir and check the beans’ texture. They should be slightly pickled but still crisp.
4. Store the pickled green beans in an airtight container in the refrigerator for up to 2 weeks.
Pickling Liquid:
1. In a small saucepan, combine the vinegar, water, sugar, salt, and mustard seeds.
2. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
3. Remove from heat and let cool before using in step 1 of the instructions.
Cooking Time: None – this recipe is for refrigerated pickling!
Refrigerator Pickled Radishes
Add a tangy crunch to your meals with this simple recipe for refrigerator pickled radishes. Perfect as a snack, side dish, or topping for sandwiches and salads.
Ingredients:
– 1 pound radishes, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, combine radish slices and salt. Let sit for 30 minutes to draw out excess moisture.
2. Drain the radishes and rinse with cold water.
3. In a clean glass jar, combine vinegar, water, sugar, and black pepper.
4. Add the radish slices to the jar, making sure they’re covered by the liquid.
5. Seal the jar and refrigerate for at least 24 hours or up to 2 weeks.
Cooking Time: None needed! Just let it sit in the fridge until ready to serve.
Refrigerator Pickled Cauliflower
Refrigerator Pickled Cauliflower Recipe: A Delicious and Easy Side Dish!
Pickling cauliflower is a great way to preserve its crunchy texture and subtle sweetness, making it a perfect addition to any meal. This simple recipe requires just a few ingredients and some patience as the flavors meld together in the refrigerator.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, whisk together the vinegar, water, sugar, salt, black pepper, and red pepper flakes (if using).
2. Add the cauliflower florets to the pickling liquid and toss to coat.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 5 days.
4. Serve chilled, garnished with fresh herbs if desired.
Cooking Time: None! Let the refrigerator do the work.
Enjoy your delicious and tangy Refrigerator Pickled Cauliflower!
Refrigerator Pickled Okra
This refreshing recipe transforms okra into a crunchy, tangy snack perfect for hot summer days. With just a few simple ingredients and no cooking required, you can enjoy this pickle in as little as 24 hours.
Ingredients:
– 1 pound fresh or frozen okra
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon pickling spice (optional)
Instructions:
1. Slice the okra into 1-inch pieces.
2. In a large bowl, whisk together the vinegar, water, sugar, and salt until dissolved.
3. Add the sliced okra to the brine and let it sit at room temperature for at least 24 hours or up to 48 hours in the refrigerator.
4. After pickling, give the okra a good stir and transfer it to an airtight container. Store it in the refrigerator for up to 6 months.
Cooking Time: None required! Let the magic of refrigeration do its work.
Refrigerator Pickled Brussels Sprouts
Add a tangy twist to your Brussels sprouts with this simple and flavorful refrigerator pickling recipe. This method allows for quick preparation and minimal equipment, perfect for a weeknight dinner or snack.
Ingredients:
• 1 pound Brussels sprouts, trimmed
• 1 cup (250ml) white vinegar
• 1/2 cup (125ml) water
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• Fresh dill weed or chopped fresh herbs for garnish (optional)
Instructions:
1. In a large bowl, whisk together vinegar, water, sugar, salt, and red pepper flakes (if using).
2. Add the trimmed Brussels sprouts to the pickling liquid.
3. Cover the bowl with plastic wrap or a lid, ensuring it’s airtight.
4. Refrigerate for at least 24 hours or up to 5 days.
5. Just before serving, give the mixture a gentle stir and adjust the seasoning if needed.
6. Garnish with fresh dill weed or chopped herbs (if using).
Cooking Time: None! This recipe is refrigerated, not cooked.
Refrigerator Pickled Asparagus
Add a burst of flavor to your meals with this easy-to-make refrigerator pickled asparagus recipe. With just a few simple ingredients, you can create a delicious snack that’s perfect for topping salads, sandwiches, or enjoying on its own.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) sugar
– 1/4 cup (60ml) water
– 1 tablespoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine asparagus and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Drain the asparagus and rinse with cold water. Pat dry with paper towels.
3. In a clean glass jar or container, create a layer of asparagus spears.
4. In a small saucepan, combine vinegar, sugar, water, and black pepper. Bring to a boil over medium-high heat, stirring until sugar dissolves.
5. Pour the pickling liquid over the asparagus, leaving 1/2 inch (1cm) headspace.
6. Refrigerate for at least 24 hours or up to 3 days before serving.
Cooking Time: 30 minutes (asparagus preparation), 10-15 minutes (pickling liquid preparation)
Refrigerator Pickled Peppers and Onions
Add a burst of flavor to your meals with this easy-to-make refrigerator pickling recipe. Crunchy peppers and onions, tangy from the vinegar, make a delicious accompaniment to sandwiches, burgers, or as a snack on their own.
Ingredients:
– 2 large bell peppers (any color), sliced
– 1 large onion, thinly sliced
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the sliced peppers and onions.
2. In a separate bowl, whisk together the vinegar, water, sugar, salt, and black pepper.
3. Pour the pickling liquid over the peppers and onions; stir to coat.
4. Cover the bowl with plastic wrap or a lid; refrigerate for at least 24 hours or up to 1 week.
5. Before serving, give the mixture a good stir and adjust seasoning if needed.
Cooking Time: None (refrigerator pickling)
Refrigerator Pickled Zucchini
Refrigerator Pickled Zucchini Recipe
A refreshing twist on traditional pickling, this recipe adds a burst of flavor to your garden-fresh zucchinis without the need for canning.
Ingredients:
- 2-3 medium-sized zucchinis
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon mustard seeds
- 2 cloves garlic, minced (optional)
Instructions:
- Cut the zucchinis into 1/2-inch slices or spears.
- In a large bowl, whisk together vinegar, water, sugar, salt, black pepper, and mustard seeds until dissolved.
- Add the sliced zucchinis to the pickling liquid and stir to coat.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours before serving.
Cooking Time: None, as this is a refrigerator-pickled recipe.
Refrigerator Pickled Cherry Tomatoes
Add a burst of flavor to your meals with these simple and delicious refrigerator pickled cherry tomatoes. Perfect for topping salads, sandwiches, or serving as a snack.
Ingredients:
– 1 pint cherry tomatoes, halved
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine cherry tomatoes, sugar, salt, and black pepper.
2. In a separate bowl, whisk together vinegar and water until dissolved.
3. Pour the vinegar mixture over the tomato mixture, making sure they are fully submerged.
4. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 24 hours to allow the flavors to meld.
5. After 24 hours, give the pickled tomatoes a good stir and let them sit in the refrigerator for another 2-3 days before serving.
Cooking Time: None needed! Let the magic happen in the fridge.
Summary
Get ready to add some crunch and flavor to your meals with these easy and delicious refrigerator pickles recipes! From classic dill to spicy garlic, sweet bread and butter, and tangy vegetable varieties, there’s something for every taste. Perfect for beginners, these simple recipes require just a few ingredients and no canning experience needed. Try making quick refrigerated pickled cucumbers, red onions, daikon, jalapeños, carrots with ginger, beets, green beans, radishes, cauliflower, okra, Brussels sprouts, asparagus, peppers and onions, or zucchini and cherry tomatoes. Your taste buds will thank you!
