Easy One Jar Refrigerator Pickles Recipe

Quick, Crisp, and No Canning Required

Learn how to make easy one jar at a time refrigerator pickles with cucumbers, dill, garlic, and vinegar. A simple no-cook pickle recipe that’s crisp, tangy, and ready in just a few days!

Why You’ll Love This Refrigerator Pickle Recipe

If you’ve ever felt overwhelmed by traditional canning, this refrigerator pickle recipe is a game-changer. It’s perfect for small harvests, quick batches, or anyone who loves the flavor of homemade pickles without the hassle. All you need is one quart jar, a few fresh ingredients, and a fridge!

This small-batch method also makes it easy to experiment with different herbs and spices—no giant crock or water bath needed.

Dill and cucumbers are not only perfect partners in the pickle jar—they’re great companions in the garden, too.When planted together, dill can attract beneficial insects like pollinators and predatory wasps that help protect cucumber plants from common pests such as aphids and cucumber beetles. Meanwhile, the sprawling cucumber vines offer a bit of shade to young dill seedlings, helping them stay cool and moist in the early stages of growth. Best of all? Once harvest time rolls around, you’ve got everything you need—right from the garden—to make flavorful, aromatic homemade pickles! Another great garden to table option.

Ingredients for One Jar Refrigerator Pickles

This recipe makes one quart-sized jar of crisp, tangy cucumber pickles. Double or triple it as needed!

You’ll need:

• Fresh cucumbers (washed, sliced ¼” thick)
• dill seed heads + leafy dill fronds
• garlic, peeled
• kosher salt
• vinegar (white)
• Cold water to fill the jar

Tip: Always cut off the blossom end of each cucumber slice—it contains enzymes that soften pickles. Keep the stem end on to help them stay extra crisp.

How to Make Refrigerator Pickles – Step by Step

Step 1: Prepare the Jar

Add half of the dill seed heads and fronds to the bottom of a clean quart jar. Add two garlic cloves.

Step 2: Add Salt

Step 3: Pack the Cucumbers

Fill the jar halfway with sliced cucumbers. Add the remaining dill and garlic. Then pack in more cucumbers until the jar is full. Press them in tightly!

Step 4: Add the Vinegar

Step 5: Top Off with Water

Step 6: Mix and Store

Screw on a tight-fitting lid. Tip the jar back and forth several times to dissolve the salt and mix everything up.

Let Them Pickle

Refrigerate for at least 2 to 3 days before tasting. They’ll keep getting more flavorful the longer they sit, and they stay good for several weeks in the fridge.

Variations and Add-Ins

Want to spice things up? Try these add-ins:

• 🌶️ Red pepper flakes or sliced jalapeño for heat
• 🧅 A few slices of red onion
• 🧂 Mustard seeds or black peppercorns for added depth
• 🥕 Sliced carrots or green beans instead of cucumbers

 This is a great base recipe for all kinds of quick pickled vegetables!

FAQs About Refrigerator Pickles

How long do refrigerator pickles last?

They stay fresh for up to 4–6 weeks in the fridge.

Do I have to boil the vinegar?

Nope! This recipe is truly no-cook. The vinegar and salt are enough to preserve and flavor the pickles.

This one jar refrigerator pickle recipe is simple, fast, and a delicious way to preserve a little piece of summer. Whether you grow your own cucumbers or pick them up at the farmers’ market, this is a must-try method that belongs in your seasonal kitchen routine.

One Jar at a Time Refrigerator Pickles

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Ingredients Method

Ingredients

  

• Cukes
• 4-6 Dill seed heads + fronds
• 4 cloves garlic
• 1 Tbsp salt
• 1/2 cup vinegar + 1 Tbsp
• quart size jar

Method

 

1. Wash Cukes, slice 1/4 inch thick. Cut off blossom end, but keep the stem end. It helps the cucumbers stay crisp.
2. Start by adding 1/2 the dill fronds and seed heads to the bottom of a quart jar. Next add 2 garlic cloves. Then add 1 tbsp salt.
3. Add Cukes to fill the jar 1/2 full. Add another layer of dill and garlic. Top off with cucumbers (cram them in). Pour in vinegar. Fill the rest of the jar with water. Screw on lid and tip the jar back and forth several times to mix up the salt.
4. Place in fridge for atleast a couple of days to pickle. Then enjoy.