With this method for refrigerator pickles, you don’t need to get out the canning equipment or have any special pickling know-how. They’re made with a simple brine and pickle in just 24 hours right in the fridge. They’ll keep for up to 1 month—if they last that long!
Video: How to Make Easy Refrigerator Pickles
The Best Pickling Spice Blend
You can make your own pickling spice blend, or use a store-bought blend. If you go store-bought, my favorite brand is Spicely Organic Pickling Seasoning, and it includes mustard seeds, dill seeds, bay leaves, coriander and other common pickling spices. I also love seasoning them with whole cumin seeds, garlic, red pepper flakes for kick, or even a blend like panch phoron (a pungent Bengali five-spice mix). Really, you can use whatever whole spice blend you prefer.
The Best Jars for Storing Pickles
Since we’re not actually canning these pickles, you can make and store them in any glass container. Any container with a tight-fitting lid will do. I like to use canning jars, but I replace the metal lids and bands with plastic lids. These lids are much easier to take on and off, and you don’t have to fumble with two pieces each time you open the jar. As is, the recipe makes a fairly sweet pickle. You can cut the sugar in half for a more sour and tart pickle, if desired. Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely. Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2 inch or so of headspace at the top of the jars. Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Enjoy them within 1 month.
