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jar of no cook refrigerator pickles after being processed.
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5 from 3 votes

No Cook Refrigerator Pickles

No Cook Refrigerator Pickles are tart, crunchy, and perfectly sweet. This easy refrigerator pickle recipe uses spices and vinegar to make crispy quick pickles that last for months in your fridge!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: American
Servings: 12
Calories: 84kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

  • 3 large pickling cucumbers (cut in slices)
  • 1 sweet onion (cut in strips)
  • 3 small red peppers (diced)
  • ½ cup hot water
  • ¾ cup white sugar
  • 1 cup apple cider or distilled vinegar
  • 1 Tbsp. minced garlic
  • ½ tsp. celery seed
  • ¼ tsp. mustard seed
  • ½ tsp. dried turmeric
  • ¼ tsp. dried ground cloves
  • 1 Tbsp. salt
  • dash or two of red pepper flakes (to taste)

Instructions

  • Wash vegetables as well as jars and lids. 
  • Slice vegetables and layer in a quart size mason jar, or use two pint size jars. Cucumbers can be sliced thick or thin to your preference.
  • Mix sugar with hot water and stir for about 3 minutes until sugar dissolves. 
  • Mix vinegar, garlic, mustard seed, celery seed, turmeric, ground cloves, salt, and a dash of red pepper flakes in a large glass bowl. Pour in sugar water and mix well to create the brine.
  • Ladle brine over vegetables in mason jar. Leave a ½ inch headspace. Use a funnel if desired.
  • Place lid and band on jar and close tightly. Shake jar to distribute spices.
  • Put pickles in the refrigerator and cool overnight before eating. The longer you wait to eat them, the better they will taste.
  • Store pickles for up to 2 months in refrigerator.

Notes

  • This is a no cook recipe. If you want to make the pickling process go faster, boil the brine for 3 minutes before adding to jar. Either way works, but if you boil the brine, the pickling will begin quicker.
  • This recipe makes a small batch that fits in a 1 quart mason jar or 2 pint mason jars.
  • If you use another type of cucumber, you will need to adjust the quantity. 
  • To ensure safety, always check vinegar levels to make sure they have at least 5% acidity. 
  • Substitute pickling spices for other ingredients if desired. 
  • Store pickles in refrigerator. They are not shelf stable. 

Nutrition

Calories: 84kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 484mg | Potassium: 216mg | Fiber: 2g | Sugar: 16g | Vitamin C: 42mg | Calcium: 28mg | Iron: 1mg