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–+ servings
Two jars of sliced cucumber refrigerator pickles in brine with peppercorns, pickling spice, and celery seed.

Easy Refrigerator Pickles

This easy refrigerator pickle recipe is a classic, old-fashioned favorite. Made with a simple spiced brine, it’s a great way to use up extra cucumbers with no canning required!
Prep Time 5 minutes
Cook Time 5 minutes
Refrigerate 7 days
Total Time 7 days 10 minutes
Serving Size 20 servings (2 pint jars)

Ingredients

  • 2 English cucumbers
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1 tablespoon coarse salt
  • 2 teaspoons black peppercorns
  • 2 teaspoons pickling spice
  • 1 teaspoon celery seed
  • 1 tablespoon sugar

Instructions

  • Place the vinegar, water, salt, peppercorns, sugar, and celery seed in a medium saucepan and bring to a boil. Remove from the heat and let cool.
  • Wash and slice your cucumbers and pack them into the jars.
  • Pour the brine over them, dividing the spices equally between the jars. Wipe the jars clean and place the lids.
  • Place the jars into the fridge and let them sit for at least a week.
  • They will keep for up to 6 months.

Notes

You can use English cucumbers, mini cucumbers, or pickling cucumbers for this recipe.

Nutrition

Serving: 1serving | Calories: 12kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 351mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.2mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.