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Hey there, pickle lovers! I'm about to give you all the secrets to an incredible refrigerator pickle recipe that will have you doing a happy pickle dance. I mean, who can resist the tangy, crunchy goodness of homemade pickles, right?

These pickles are super easy to make, and you won't need to use any fancy canning equipment or spend hours sweating in the kitchen. We're keeping it cool and simple with the magic of the refrigerator. And let me tell you, the flavor combo we're working with here is out of this world. Garlic, coriander, peppercorns, bay leaves, and red pepper flakes team up to create a taste explosion in every bite. Are you drooling yet?

Admittedly, I am not a pickle fan, but my husband is. So for him, and only him, I pickle things. I really adore him, don't I? Todd loves layering pickled jalapenos on the sandwiches I make him for lunch, and he has also been known to adorn every taco I have ever made with pickled veggies. He tosses my homemade giardiniera with pasta for an easy lunch on the weekends, and he almost always finds a way to sneak chopped pickled peppers onto his slices of frittata. Seriously, there probably isn't much that he won't top with some pickled thing or another! Since he seems to like every other veggie I have ever pickled, I decided to use the veggies in my crisper drawer and make a few small batches of new pickles for him to try.

Freshness is Key: Selecting the Best Cucumbers for Pickling

First things first, we gotta use the best cucumbers. Find the freshest ones you can get your hands on. Firm and unwaxed is the way to go. Then, we'll need to make the brine. All you need is vinegar (white vinegar works great), water, sugar (or your favorite sweetener), and salt. Easy peasy, right? But here's the fun part—you can adjust the sweetness and saltiness to suit your taste buds. It's like becoming the master of your own pickle destiny!

Spice Up Your Pickles

Next, we add the spices, and my friend, that's where the flavor party really starts. We're talking crushed garlic, fragrant coriander, peppercorns to add a little kick, bay leaves for that herbal touch, and of course, red pepper flakes for a fiery punch. This spice combo will transform your pickles into taste sensations!

From Crunchy Cucumbers to Tangy Delights

Now that we've got our ingredients all lined up, it's time to roll up our sleeves and get pickling! Slice up those cucumbers, pack them snugly into clean jars, and pour in the vinegar & spice brine, making sure everything is swimming in flavor. Pop the jars in the refrigerator and let time work its magic. In just 24 hours, you'll have pickles that are bursting with tanginess and ready to rock your world!

Other delicious recipes to try:

The Best Jalapeno Pickle Recipe

The Jalapeno Pickle recipe I recently created for California Grown has a brine that is seasoned with herbs like bay leaf, thyme, garlic, coriander, peppercorns, and lavender, for a truly unique take on pickled peppers.

Click here for the recipe.

Ultimate Taco Topping Recipes: Avocado Crema and Pickled Onions

These pickled onions are the perfect addition to any taco! Plus, they're pretty easy on the eyes. I mean look at them, they're pink!!

If you’ve given our Refrigerator Pickle Recipe a try, I would be so grateful if you would rate the recipe with a star rating and let me know what you think in the comments below!

Easy Refrigerator Pickle Recipe

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Only 5 minutes and a bit of marinating time stand between you and these perfectly crisp, slightly spicy, delicious refrigerator pickles!

Author: This Mess is Ours
Prep Time: 5 min
Marinating time: 24 hrs
Total Time: 0 hours
Yield: 8 servings 1x
Category: Side dish
Method: Marinated
Cuisine: American

Ingredients

Scale

1 large English hothouse seedless cucumber, sliced into rounds or spears.

1 jalapeno, sliced thin

1 ½ cups water

3 tablespoons white vinegar

1 ½ tablespoons coarse kosher salt

2 teaspoons black peppercorns

3 cloves garlic, peeled and smashed

6 large sprigs of fresh dill

1 bay leaf

½ teaspoon crushed red pepper flakes

2 Chile de arbol, left whole, optional

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Instructions

Tightly pack cucumber and jalapeno slices into a large 1-quart jar or two small 1-pint jars. If using, place the Chile de arbol in the jar or divide them between both jars.

Add the water, vinegar, salt, peppercorns, garlic, dill, bay leaf, and crushed red pepper flakes to a large measuring cup and stir to combine.

Pour this pickling liquid into the jars filling to the top. Place the lid on tightly and shake to combine.

Refrigerate for at least 1 day, preferably 2 days before eating.