homemade pickles

This recipe for homemade bread and butter pickles is easy, delicious, and doesn’t require canning. Just 20 minutes of prep and let your refrigerator do the rest of the work!

Refrigerator Bread and Butter Pickles

pickling cucumbers

white onion

salt

brown sugar

white vinegar

apple cider vinegar

celery seeds

mustard seeds

red pepper flakes (optional)

Slice the cucumbers and onion into thin slices and place in a large bowl and toss with the salt. cover and chill in the refrigerator for 1 hour.

Transfer the cucumbers and onions to a colander and rinse off the salt. Drain any excess water from the bowl and put the cucumber and onions back in.

In a small saucepan, combine the sugar, vinegars, and spices and heat over medium-high heat until the sugar has dissolved. Pour over the top of the sliced cucumbers and onions and allow the bowl to come to room temperature before placing in the refrigerator for 24 hours.

https://content.jwplatform.com/videos/8CXDJwaO.mp4

Bread and Butter Pickles

Super fast and easy refrigerator pickles! Sweet, spicy, and crunchy!

Sweet and Spicy Refrigerator Pickles

cucumbers (thinly sliced (about 6 cups when sliced))

red onion (thinly sliced)

apple cider vinegar (see notes)

water

honey (see notes)

garlic

red pepper

Sprinkle 3 teaspoons of salt over your thinly sliced cucumbers and red onion. Place cucumbers and onions in a colander and let sit for 1 hour—this helps remove the extra moisture from the vegetables. Set aside and start on your pickling mixture.

In a small saucepan over low heat, add your vinegar, water, honey, minced garlic, and crushed red pepper. Bring mixture to a boil and let boil for 1 minute. Remove from heat and let cool to room temperature.

After your cucumbers and onions have sat for 1 hour, rinse salt and pat dry. Add your cucumbers and onions to 1 large jar or divide between 2 medium size jars (see notes). It’s okay to really squish the cucumbers and onions in there. Pour the pickling liquid into the jar(s) covering the cucumbers and onions. Place lid on tightly and refrigerate for at least 3 hours before eating.

The Best Easy Sweet &amp; Spicy Dill Pickles - learn how to make pickles at home that are better than the store. Crispy, tangy, spicy and sweet these Dill Pickles make a delicious snack or sandwich topping. No canning necessary for these easy refrigerator pickles. 

Best Easy Sweet &amp; Spicy Dill Pickles

dry dill dill

distilled vinegar

sugar

onion

habanero pepper

cucumbers,

To a saucepan add vinegar, water, apple cider vinegar, salt and sugar. Bring to a boil until salt and sugar are dissolved.

To a 32 ounce mason jar add dill, mustard seed, thinly sliced onion, garlic cloves, habanero pepper and cucumber slices.

Pour vinegar mixture over pickles and cover. Store in refrigerator for 24 hours, better at 48 hours.

Customize these easy refrigerator pickles to any flavor you like, from classic dill pickles to garlic or spicy! With just 5 minutes of hands-on work, you&#039;ll never run out of juicy pickles again.

Easy Refrigerator Pickles

pickling cucumbers (can sub 1 English cucumber, see notes)

water (236 mL)

tsp non iodized salt

apple cider vinegar (can sub white vinegar, 236 mL)

dill

garlic (crushed)

bay leaf

black peppercorns

red pepper flakes

Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel – I used a 32-oz mason jar), then pack in cucumber.

Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.

Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)

Try making jars of pickled red onions for gifts and keep a jar in your fridge to use in salads, with tacos, on sandwiches and hot dogs….etc.

Pickled Red Onions

red onion (sliced thin)

peppercorns (to taste)

Heat the vinegar just to boiling, or in...

Heat the vinegar just to boiling, or in the microwave for 1 min.

Add salt and sugar, stir to dissolve.

Place red onions and other spices in the...

Place red onions and other spices in the jar.

Add hot mixture to the jar, cover and...

Add hot mixture to the jar, cover and leave to cool to room temperature.

Once cool, cover tightly and refrigerate for up...

Once cool, cover tightly and refrigerate for up to 2 weeks.

https://mediavine-res.cloudinary.com/video/upload/xwyijaf5hr1hfcyn3sgx.mp4

These quick and easy pickled red onions are a quick and easy treat to make that you can give away as a gift or keep for yourself.  The ultimate condiment!

Come learn how to make your own crunchy refrigerator dill pickles. They&#039;re quick and easy to make, delicious, and delectably tangy - ready to eat in five days!

Crunchy Refrigerator Pickles: Quick &amp; Easy Homemade Dill Pickles Recipe

2-6 Fresh cucumbers (depending on type and size)

Water

Distilled white vinegar

Apple cider vinegar

Sea salt, kosher or pickling salt

Sugar

dill (a small handful) OR 2-3 dill flower heads

Fresh garlic cloves, peeled

Peppercorns,

Mustard seed

Red chili flakes

leaves

Wash the fresh dill and cucumbers (avoid using bruised or damaged ones).

Trim off the ends of the cucumbers, and then cut them into your desired shape and size (slices, spears, halves, etc).

Prepare the pickling brine by combining the water, vinegars, sugar, and salt in a saucepan on the stove. Heat lightly until the sugar and salt dissolve, but then allow the brine to cool to lukewarm/room temperature before adding to the jar.

Add the fresh dill, garlic cloves, and remaining called-for spices to the bottom of a clean quart jar.

Add recommended grape leaves (or oak, horseradish or black tea leaves) to the bottom of the jar now, or on top of the cucumbers.

Add the cucumbers into the jar until full, carefully packing to reduce wasted space.

Pour the brine over the top of the cucumbers until they are completely submerged. If you happen to run out, top off with plain white vinegar if needed.

Place an air-tight lid on the jar, and then move to the refrigerator.

For optimum flavor, allow the pickles to marinate in the refrigerator for at least 5 days before consuming.

Enjoy your homemade pickles within 2 to 3 months for best quality and flavor. Maintain refrigerated at all times.

You will never go back to canned jalapeños again. These do not contain preservatives or artificial colors and these tangy and spicy pickled peppers are ready in under 15 minutes! The mixture of vinegar and salt act as a natural preservative (no canning needed) and can be stored in the fridge for up to two months.

Escabeche (Pickled Jalapeños)

oregano

peppercorns

bay leaves

garlic (smashed)

jalapeños

serrano peppers

carrots (peeled,

Have ready four to five (12-ounce) jars with tight fitting lids. Clean them in the dishwasher or in hot soapy water.

In a large stockpot, combine water, vinegar, sugar, salt, oregano, peppercorns, bay leaves, and the garlic. Bring the mixture to a boil over high heat.

Lower the heat to medium-high and stir in the jalapeño, serrano, carrot, and onion slices and cook until the chile peppers turn from bright green to a slightly duller green, about 10 to 15 minutes.

Use a slotted spoon to transfer the mixture to the jars, dividing them equally among the jars (leave the garlic and bay leaves behind). Spoon the pickling liquid into each jar, filling each to 1/2 below the rim.

Cover the jars tightly. Let cool completely, then store in the refrigerator for up to 2 months.

https://embed.mediavine.com/videos/qnfc46wshlv9euzsyorf

Escabeche (Pickled Jalapeños) - You will never go back to canned jalapeños again. These do not contain preservatives or artificial colors and these tangy and spicy pickled peppers are ready in under 15 minutes!

Escabeche / Chiles en Vinagre (Pickled Jalapeños)

Looking for zucchini recipes to use up the rest of that summer bounty? These quick zucchini refrigerator pickles are sweet and spicy and perfect in place of regular pickles!

Zucchini Refrigerator Pickles

water (room temperature)

+ ½ teaspoon kosher salt

zucchini (about 1 pound, sliced ⅛-inch thick)

ice cubes

mustard

mustard seed

turmeric

red pepper flakes (optional - adds some heat!)

In a small bowl, stir together the water and kosher salt until the salt has dissolved.

Place the zucchini and onion into a gallon zipper freezer bag. Add the water and salt solution, the ice cubes, and additional cold water to cover the zucchini and onions. Stir to combine. Seal the bag and allow to sit for 1 hour.

Meanwhile, combine the vinegar, sugar, mustards, turmeric and red pepper flakes in a small saucepan over medium heat. Simmer for 3 minutes, stirring occasionally to be sure that the sugar dissolves, then remove from the heat and set aside.

Drain the zucchini mixture in a colander and remove all excess moisture, either by putting it through a salad spinner or rolling it up in a clean kitchen towel lined with paper towels.

Place the zucchini mixture in a large jar (or multiple smaller jars) and pour the pickling liquid over top, ensuring that all of the zucchini mixture is covered in liquid. Place the lid on the jar and refrigerate for at least 1 day before serving. The pickles can be stored in the refrigerator for up to 2 months.

https://embed.mediavine.com/videos/iQwWxT3b2

These sweet and spicy zucchini refrigerator pickles are quick and easy to make and a perfect way to use up all of that zucchini this summer!

Crisp and zesty, these refrigerator pickles are packed with a punch of amazing flavor - you have to try them!

Refrigerator Pickles

cucumbers

white vinegar ((or apple cider))

Tbsp kosher salt

garlic (peeled and smashed/roughly chopped)

tsp red pepper flakes

celery seed

Slice cucumbers into slices about 1/4&quot; thick, or into spears.  Gather glass jars and lids.  Set aside.

In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved.  Set aside to cool to room temperature.

While brine is cooling, add cucumbers to jars.  Make sure to leave enough room for the brine and other ingredients.

Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.

Pour in enough brine to cover the cucumbers, making sure to leave a 1/2&quot; or so at the top.  Seal jars to be airtight.

Refrigerate for at least 5 days.  Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their &quot;shelf&quot; life.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616078181/iNJwlicXb.mp4

Homemade refrigerator pickles require zero canning expertise or equipment! Crisp, zesty, and packed with a punch of amazing flavor – you have to try them!

REFRIGERATOR PICKLES.mp4

Make your own homemade lacto fermented cucumber pickles! This recipe is super easy to make, with that traditional and delicious deli-style taste. 

Fermented Cucumber Dill Pickles

Tbsp kosher, pickling,

non-chlorinated water

dill flowers (or 1 tsp dill seeds

¼ tsp spices

6-12 pickling cucumbers

Make the brine by combining the salt and water in a pitcher or jar and stir well to dissolve the salt.

Divide the dill flowers, garlic, and spices into two 1-quart jars.

Trim the ends of the cucumbers and cut them into spears (or halves if they are on the small side). Place the cucumbers into the two 1-quart jars with the herbs and spices, filling them as much as you can.

Fill the jars with the saltwater brine, leaving an inch of headspace.

Place a fermentation weight over the vegetables to keep them under the brine. Cap the jars with fermentation lids.

Place the jars in a cool place out of direct sunlight. Check them every few days to see how they’re progressing.

The pickles will be finished when they&#39;re paler green in color and a bit softer, but not mushy - this usually takes about 3-6 days. Give them a taste to be sure they&#39;re to your preference. If not, ferment a bit longer.

Once the fermented cucumber pickles are done fermenting, take off the airlock cap, close with a regular lid, and store in the refrigerator. They will last many months or even up to a year in the refrigerator.

These crisp and zesty Easy Homemade Pickles are super easy to make, require no special canning equipment and they&#039;re ready for the fridge in just 10 minutes.

Easy Homemade Pickles

garlic (halved and smashed)

monk fruit/allulose

Wash, dry and cut your pickles either into spears, thin slices or even do some of each like I did.  You can use a mandolin slicer to get consistent slices which will be perfect to use for burgers or sandwiches.

Place all the pickles in the jars of your choice.  I was able to fit mine into (2) 32 ounce mason jars.

Add half the garlic, red onions and dill into each jar.

Heat a saucepan to medium and add in the water, white and apple cider vinegars, mustard seeds, salt, sweetener, red pepper flakes and whole peppercorns.  Allow to come to a simmer, stirring until the salt and sweetener has dissolved, then remove from the heat.

Pour the brine into both jars, making sure the cucumbers are completely covered.

Cover each jar tightly and allow them to cool slightly at room temperature.

Chill in the fridge overnight before serving.  Pickles should keep for at least 2 weeks or so.

Refrigerator dill pickles, sometimes called quick pickles, are a fast and easy way to preserve the summer cucumber harvest, especially when you don&#039;t have enough to justify canning several batches. This recipe makes one quart jar of pickles.

Quick Refrigerator Dill Pickles

filtered water

Tbsp apple cider vinegar

1.5 Tbsp kosher, pickling, salt

Tbsp sugar (or 2 Tbsp light honey,

garlic (to taste)

tsp black peppercorns

horseradish leaf (optional))

2-3 dill flower heads (or 2 large sprigs fresh dill leaves)

Cut a thin sliver off the flower end of the cucumbers (opposite the stem end). This will result in a crunchier pickle.

Slice the cucumbers lengthwise into halves or spears, or leave very small cucumbers whole.

Bring the water, vinegar, salt, and sugar or honey to a boil, stirring occasionally. Once it’s boiling, turn off the heat and let it cool to room temperature.

Put the garlic, mustard seeds, peppercorns, and one of the grape or horseradish leaves (if using) into the bottom of a clean glass quart sized jar.

Pack the cucumbers as tightly as possible into the jar. Tuck in the dill and remaining leaves as you add the cucumbers.

Pour the cooled brine over the cucumbers. They should be completely covered by the liquid. Cover with a lid, and put your pickles-to-be in the refrigerator.

Wait 4 to 5 days for the flavor of the pickles to develop before tasting.

I have so many cucumbers from my 1 cucumber plant, and I finally found a quick and delicious recipe to use them in. My husband loved them, and now it is in my recipe box. Thanks for the recipe.

This easy half sour pickle recipe makes crispy, garlicky deli-style pickles with just cucumbers, salt, water, and fresh dill. No canning required—just 4 days in the fridge! Perfect for sandwiches, burgers, or snacking straight from the jar.

Half Sour Pickle Recipe (Easy NYC Deli-Style!)

5-6 kirby cucumbers (or enough to fill your jar)

coriander seeds

dill (or 1 dill flower head)

coarse kosher salt or sea salt

Wash the cucumbers thoroughly under cold water. Trim off the blossom end (the end with a small brown spot) from each cucumber.

Crush the spices. In a mortar and pestle (or in a plastic bag with a rolling pin), lightly crush the coriander seeds, mustard seeds, and peppercorns. You don't need to grind them—just crack them open to release their flavor.

Make the brine. In a large bowl or pitcher, dissolve the salt in 6 cups of filtered water. Stir until the salt is completely dissolved.

Pack the jar. Add the crushed spices, 2 bay leaves, and half the dill to the bottom of your clean jar. Pack in the cucumbers vertically (standing up works best). Add the smashed garlic cloves around the cucumbers.

Pour the brine. Pour the salt brine over the cucumbers until they're completely covered. Tuck the remaining dill and bay leaf on top to help weigh everything down.

Seal and refrigerate. Seal the jar tightly and place it in the refrigerator. Let the pickles brine for at least 4 days before eating. Shake the jar gently once a day if you remember!

Enjoy! After 4 days, your half sour pickles are ready! They'll keep in the fridge for 4-6 weeks.

Top 14 homemade pickles recipes from across the web

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Top 14 homemade pickles recipes from across the web

The most viewed homemade pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Refrigerator Bread and Butter Pickl...

Sweet and Spicy Refrigerator Pickle...

Best Easy Sweet &amp; Spicy Dill Pi...

Easy Refrigerator Pickles

Pickled Red Onions

Crunchy Refrigerator Pickles: Quick...

Escabeche (Pickled Jalapeños)

Zucchini Refrigerator Pickles

Refrigerator Pickles

Fermented Cucumber Dill Pickles

Easy Homemade Pickles

Quick Refrigerator Dill Pickles

Half Sour Pickle Recipe (Easy NYC D...

Spicy Pickle Recipe

The most viewed homemade pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Best Easy Sweet & Spicy Dill Pi...