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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! 🙂