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Easy Pickled Cucumbers (AKA Refrigerator Pickles) are awesomely delicious! — great to serve as a side to any meal. Use as a condiment, garnish, on sandwiches, in salads, to nibble on and more. Make these, and eat them the same day (after they marinate briefly), or let them sit for 24 to 48 hours, for a great fast dill pickle.
Even my 5 year old says, “Mom, I want LOTS!”, when she sees me pull the jar from the fridge.
This recipe contains no sugar, just a few simple ingredients, and it’s very fast to make.
Perfect for most diets — including wellness diets like Paleo, Whole30, Keto, AIP, Vegan, VAD, GAPS, Gluten-free, Low Oxalate and Low Lectin.
Ingredients in Easy Pickled Cucumbers
Just a few ingredients go into this savory snacking treat:
- cucumbers — The recipe calls for 2 cups of cucumber slices. I like to peel mine to reduce lectins.
- water and vinegar — This combination creates the delicious brine, mixed with salt, dill and garlic.
- Choose which vinegar you prefer: apple cider vinegar (for Paleo), rice vinegar or distilled white vinegar. In the photos, you see the version with apple cider vinegar, which is why the pickles and brine have a yellow hue. If you make the recipe with rice or distilled vinegar, your brine and pickles will be clear and white.
Regarding dill: Use dried dill, or fresh, whichever you prefer. I use dried, because I always have it on hand, it works great in this recipe, and it’s less expensive.
How to make Easy Pickled Cucumbers – also known as Quick Pickles
- Bring to a boil the vinegar, water, sea salt, dill and optional garlic.
- Pour this brine over sliced cucumbers in a mason jar.
The cucumbers pickle faster because the brine’s hot, but they don’t actually cook, so they retain the perfect crunchy pickle texture.
After pouring brine over the cucumber slices:
- Leave out until they cool to room temp.
- Then, refrigerate until chilled. Eat now, or allow to marinate longer: ideally 24 hours for the best pickle flavor and texture.
Easy Pickled Cucumbers last in the fridge for 2 weeks, and maybe longer.
Easy Pickled Cucumbers (no sugar, Paleo, AIP, Keto, Whole30, fast!)
Ingredients
Instructions
- In small saucepan, bring to a boil water, vinegar, salt, dill and optional garlic.
- Fill 2 cup mason jar with cucumber slices. Pour hot brine over cucumbers, including garlic and dill.
- Leave the hot jar out and uncovered until it cools to room temp.
- Once fully cooled, cover. Refrigerate until chilled. Marinate 24 to 48 hours for the best pickle flavor and texture, or eat once chilled, as they're quite good the same day.
- Easy Pickled Cucumbers last in the fridge for 2 weeks, and maybe longer.
Nutrition
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Dan says
This was *very* easy! And they are perfectly crunchy pickles.
Thank you for sharing.
Megan says
Great to hear, Dan! Thank you so much for sharing! 🙂
Samantha says
After pickling would these be suitable to dehydrate for chips?
Megan says
I love the idea but haven’t tried it. Let us know if you do.
Angela Marr says
Just made these today. I was looking for a recipe that didn’t include sugar. These are perfect! They are so addicting.
Megan says
Awesome to hear, Angela; thank you so much for sharing, and so glad you’re enjoying them!
Lizzie says
Do you have to peel the cucumbers?
Megan says
Hi Lizzie, no, you don’t. 🙂
Filomena Heady says
Hi ,can I use pickling seasoning for receipe
Megan says
Sure! 🙂
Celine Dorothy Rivera says
Delicious. Can you reuse the leftover brine?
Megan says
Hi Celine, it will be watered down a bit from any liquid the cucumbers exude, so it works best to make new brine for each new batch. But, you can try it and might not mind. So glad you enjoyed the recipe!