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Homemade overnight pickles in a jar.
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4.20 from 5 votes

Easy Fridge Pickles

These are the best Easy Fridge Pickles! They give you the tangy, crunchy goodness of pickles in just a few easy steps. Waiting overnight is the hardest part!
Prep Time15 minutes
Cook Time0 minutes
Overnight8 hours
Total Time8 hours 15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: vegetables
Servings: 8 Servings
Calories: 77kcal

Ingredients
 

  • 1 pound English cucumbers
  • 1 cup thinly sliced yellow onion
  • 1 ½ cups distilled white vinegar
  • ½ cup sugar
  • 2 teaspoons mustard seeds
  • 1 teaspoon kosher salt
  • ¼-1/2 teaspoon crushed red pepper flakes

Instructions

  • In a saucepan, combine vinegar, salt, crushed red pepper flakes, sugar and mustard seeds. Place the saucepan over medium heat and stir the mixture until the salt and sugar have completely dissolved, about 5 minutes. Remove the brine from heat and let it cool for a few minutes.
  • Wash the cucumbers thoroughly. Trim off the ends, and then slice them into ⅛-1/4 inch round slices with a knife or mandolin.
  • Pack the cucumber slices and onions in layers in a clean jar with a tight-fitting lid. Make sure to leave about an inch of headspace at the top of the jar to allow for expansion.
  • Once the brine has cooled, carefully pour it over the cucumbers, ensuring they are fully submerged. The brine should cover the cucumbers completely. If needed, use a clean spoon to press down the cucumbers gently.
  • Seal the jar tightly and refrigerate it overnight, or for at least 8 hours.

Notes

Tips and Substitutions

    • Cucumber Varieties. While English cucumbers work best, you can also use pickling cucumbers, mini cucumbers, or Persian cucumbers. You can also make them into pickle spears if you prefer.
    • Sweetness Adjustment. Feel free to add more or less sugar depending on your preference for sweetness; honey or agave syrup can also be used as alternatives.
    • Flavor Boosters: Try adding fresh garlic cloves, fresh herbs like fresh dill, fresh rosemary or thyme, or fresh spices like coriander seeds or bay leaves for added flavor.
    • Spice Level: If you prefer milder pickles, reduce or omit the crushed red pepper flakes. For extra heat, kick it up with more! You could also add sliced fresh jalapeño peppers or black peppercorns.
    • Onion Options: Red or yellow onions can be used instead of white; red onions add a nice color and sweetness.

Storage

DO NOT make refrigerator pickles in a plastic container as the acidic solution will leach plastic into them.
Store refrigerator pickles overnight or up to 4 days before enjoying. This recipe is NOT shelf stable, so you need to leave it in the refrigerator. These pickles are best enjoyed within 2 weeks of making. It is not recommend to freeze and thaw.
Give the pickles a gentle shake or stir before serving to redistribute the brine and flavors.

Nutrition

Calories: 77kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 294mg | Potassium: 119mg | Fiber: 1g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.3mg
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