20 Delicious Refrigerator Pickles Recipes Easy

Ever found yourself staring at a fridge full of veggies, wondering how to give them a delicious twist? Look no further! Our roundup of 20 Delicious Refrigerator Pickles Recipes Easy is here to transform your produce into crunchy, tangy delights in no time. Perfect for busy home cooks, these no-fuss recipes promise flavor-packed results with minimal effort. Dive in and discover your next pickle obsession!

Spicy Garlic Dill Refrigerator Pickles

These Spicy Garlic Dill Refrigerator Pickles are the perfect blend of heat, tang, and crunch, ready to jazz up your sandwiches or snacks in just a few days!

Ingredients

• 1 1/2 cups water
• 1 cup white vinegar
• 1 tbsp sugar
• 1 tbsp salt
• 2 cloves garlic, thinly sliced
• 1 tsp red pepper flakes
• 1/2 tsp dill seeds
• 1 lb cucumbers, sliced into spears

Instructions

1. In a medium saucepan, combine 1 1/2 cups water, 1 cup white vinegar, 1 tbsp sugar, and 1 tbsp salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
2. Remove the saucepan from heat and let the brine cool to room temperature.
3. Place 2 cloves of thinly sliced garlic, 1 tsp red pepper flakes, and 1/2 tsp dill seeds at the bottom of a clean quart-sized jar.
4. Pack the jar tightly with cucumber spears, leaving about 1/2 inch of space at the top.
5. Pour the cooled brine over the cucumbers, ensuring they are completely submerged. Seal the jar tightly.
6. Refrigerate for at least 48 hours before serving, shaking the jar gently once a day to distribute the flavors.

The magic of these pickles lies in their quick pickle method, offering a crisp texture and bold flavor without the wait of traditional canning.

Tip: For an extra crunch, use fresh, firm cucumbers and slice them just before packing into the jar.

Sweet and Sour Refrigerator Pickles

These Sweet and Sour Refrigerator Pickles are the perfect tangy treat to whip up when you’re craving something crunchy and flavorful without the wait of traditional canning.

Ingredients

• 1 cup white vinegar
• 1 cup water
• 1 cup granulated sugar
• 1 tbsp kosher salt
• 1 tsp mustard seeds
• 1/2 tsp celery seeds
• 1/2 tsp turmeric
• 4 cups thinly sliced cucumbers
• 1 small onion, thinly sliced

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1 cup granulated sugar, 1 tbsp kosher salt, 1 tsp mustard seeds, 1/2 tsp celery seeds, and 1/2 tsp turmeric. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
2. Place 4 cups thinly sliced cucumbers and 1 small onion, thinly sliced, into a large heatproof bowl or jar.
3. Pour the hot vinegar mixture over the cucumbers and onions, ensuring they are fully submerged. Let cool to room temperature.
4. Once cooled, cover and refrigerate for at least 4 hours before serving, though they’re even better after 24 hours.

The magic of these pickles lies in their balance of sweetness and tang, with the spices adding a subtle depth that makes them irresistible straight from the fridge.

Tip: For an extra crunch, use English cucumbers and slice them just a bit thicker.

Quick Cucumber Refrigerator Pickles

These Quick Cucumber Refrigerator Pickles are your ticket to crunchy, tangy goodness with minimal effort—perfect for sprucing up sandwiches or snacking straight from the jar.

Ingredients

• 2 medium cucumbers, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 2 cloves garlic, smashed
• 1 tsp dill seeds
• 1/2 tsp black peppercorns

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1 tbsp sugar, and 1 tbsp salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
2. Place the thinly sliced cucumbers, 2 cloves smashed garlic, 1 tsp dill seeds, and 1/2 tsp black peppercorns in a large jar or bowl.
3. Pour the hot vinegar mixture over the cucumbers, ensuring they are completely submerged. Let cool to room temperature.
4. Cover and refrigerate for at least 2 hours before serving. The pickles will keep for up to 2 weeks in the fridge.

The beauty of these pickles lies in their versatility and the punch of flavor they pack, thanks to the dill seeds and garlic. They’re a game-changer for your burger night or as a bright addition to your cheese board.

Tip: For extra crunch, soak the cucumber slices in ice water for 30 minutes before pickling.

Jalapeno Refrigerator Pickles

These Jalapeno Refrigerator Pickles are the perfect blend of spicy and sweet, ready to jazz up your sandwiches or snacks in just a few hours!

Ingredients

• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tbsp salt
• 4-5 jalapenos, thinly sliced
• 1/2 red onion, thinly sliced
• 2 cloves garlic, smashed

Instructions

1. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1/2 cup sugar, and 1 tbsp salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
2. Place the sliced jalapenos, red onion, and smashed garlic cloves into a clean quart-sized jar.
3. Pour the hot vinegar mixture over the vegetables in the jar, ensuring they are completely submerged.
4. Let the jar cool to room temperature, then seal with a lid and refrigerate for at least 4 hours before serving, though they’re even better after 24 hours.

The beauty of these pickles lies in their quick pickling process, offering a crisp texture and a vibrant kick that store-bought versions just can’t match.

Tip: For an extra layer of flavor, add a teaspoon of whole black peppercorns or mustard seeds to the jar before pouring in the vinegar mixture.

Bread and Butter Refrigerator Pickles

These Bread and Butter Refrigerator Pickles are the perfect blend of sweet and tangy, ready to jazz up any sandwich or snack in just a few hours!

Ingredients

• 1 1/2 cups distilled white vinegar
• 1/2 cup water
• 1 cup granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon turmeric
• 1 pound cucumbers, thinly sliced
• 1 medium onion, thinly sliced

Instructions

1. In a medium saucepan over medium heat, combine 1 1/2 cups distilled white vinegar, 1/2 cup water, 1 cup granulated sugar, 1 tablespoon kosher salt, 1 teaspoon mustard seeds, 1/2 teaspoon celery seeds, and 1/4 teaspoon turmeric. Bring to a simmer, stirring until the sugar and salt dissolve completely.
2. Place the thinly sliced cucumbers and onion in a large bowl. Pour the hot vinegar mixture over them, ensuring all slices are submerged.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, though overnight is best for maximum flavor.

The magic of these pickles lies in their quick pickling process, offering a crisp texture and a balance of sweetness and spice without the wait of traditional canning.

Tip: For an extra crunch, use English cucumbers and slice them just before preparing the pickles.

Refrigerator Pickled Red Onions

These refrigerator pickled red onions are the quickest way to add a punch of flavor to any dish, from tacos to salads, and they’re ready in just an hour!

Ingredients

• 1 medium red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon black peppercorns
• 1 bay leaf

Instructions

1. Place the thinly sliced red onion in a clean pint-sized jar.
2. In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
3. Pour the hot vinegar mixture over the onions in the jar, ensuring they are completely submerged. Let cool to room temperature.
4. Once cooled, seal the jar and refrigerate for at least 1 hour before using. The onions will keep in the refrigerator for up to 2 weeks.

The beauty of these pickled onions lies in their versatility and the quick pickle method that preserves their crisp texture while infusing them with a tangy-sweet flavor.

Tip: For an extra flavor boost, add a clove of garlic or a pinch of red pepper flakes to the jar before pouring in the vinegar mixture.

Refrigerator Pickled Beets

Transform your beets into a tangy, sweet treat with this easy refrigerator pickled beets recipe that requires no canning!

Ingredients

• 3 medium beets, peeled and thinly sliced
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns
• 2 whole cloves
• 1 small red onion, thinly sliced

Instructions

1. In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, kosher salt, whole black peppercorns, and whole cloves. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve completely.
2. Add the thinly sliced beets and red onion to the boiling liquid. Reduce the heat to low and simmer for 5 minutes, just until the beets begin to soften but still retain some crunch.
3. Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, transfer the beets, onion, and pickling liquid to a clean, airtight container.
4. Refrigerate the pickled beets for at least 24 hours before serving to allow the flavors to meld beautifully.

The magic of this recipe lies in the balance of sweetness and tanginess, with the cloves adding a subtle depth that makes these pickled beets stand out. Perfect for adding a pop of color and flavor to salads or as a vibrant side.

Tip: For an extra flavor boost, add a cinnamon stick or a few allspice berries to the pickling liquid.

Refrigerator Pickled Carrots

Transform your leftover carrots into a crunchy, tangy treat with these easy refrigerator pickled carrots. Perfect for snacking or adding a zesty punch to salads and sandwiches.

Ingredients

• 1 pound carrots, peeled and cut into sticks
• 1 cup white vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 1 tablespoon salt
• 2 cloves garlic, smashed
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1/4 cup granulated sugar, and 1 tablespoon salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
2. Place the carrot sticks, 2 cloves smashed garlic, 1 teaspoon mustard seeds, and 1/2 teaspoon red pepper flakes in a clean quart-sized jar.
3. Pour the hot vinegar mixture over the carrots, ensuring they are completely submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 24 hours before serving. The carrots will keep for up to 2 weeks in the fridge.

The beauty of these pickled carrots lies in their versatility and the quick pickle method that doesn’t require canning, making them a fuss-free way to add brightness to any meal.

Tip: For an extra flavor twist, add a few sprigs of fresh dill or a slice of ginger to the jar before pouring in the vinegar mixture.

Refrigerator Pickled Green Beans

Crunchy, tangy, and packed with flavor, these refrigerator pickled green beans are a snap to make and a joy to eat straight from the jar.

Ingredients

• 1 pound fresh green beans, trimmed
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 4 cloves garlic, smashed
• 1 teaspoon red pepper flakes
• 1 teaspoon mustard seeds
• 1/2 teaspoon dill seeds

Instructions

1. Pack the green beans vertically into a clean quart-sized mason jar, leaving about 1/2 inch of space at the top.
2. In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve completely.
3. Remove the saucepan from the heat and add the smashed garlic cloves, red pepper flakes, mustard seeds, and dill seeds to the hot brine.
4. Carefully pour the hot brine over the green beans in the jar, ensuring they are completely submerged. Let the jar cool to room temperature.
5. Once cooled, seal the jar with a lid and refrigerate for at least 48 hours before eating to allow the flavors to develop fully.

The beauty of these pickled green beans lies in their crisp texture and the perfect balance of tangy, spicy, and slightly sweet flavors, making them an irresistible snack or a vibrant addition to salads and Bloody Marys.

Tip: For an extra crunch, use the freshest green beans you can find and enjoy them within a month for the best texture.

Refrigerator Pickled Radishes

These refrigerator pickled radishes are a crisp, tangy treat that come together in just minutes, perfect for adding a bright pop to any meal.

Ingredients

• 1 cup thinly sliced radishes
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black peppercorns
• 1/2 tsp mustard seeds

Instructions

1. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt, 1/2 tsp black peppercorns, and 1/2 tsp mustard seeds. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
2. Place the thinly sliced radishes in a clean jar. Pour the hot vinegar mixture over the radishes, ensuring they are completely submerged.
3. Let the jar cool to room temperature, then seal with a lid and refrigerate for at least 1 hour before serving. The radishes will keep for up to 2 weeks in the fridge.

The combination of peppercorns and mustard seeds gives these pickled radishes a subtly spicy kick that’s irresistible.

Tip: For an extra burst of color and flavor, try adding a few slices of beet to the jar along with the radishes.

Refrigerator Pickled Peppers

Transform those extra peppers into a tangy, crisp snack with this easy refrigerator pickled peppers recipe—no canning required!

Ingredients

• 2 cups mixed bell peppers, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 2 cloves garlic, smashed
• 1 tsp black peppercorns
• 1 tsp mustard seeds

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, and 1 tbsp salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
2. Place the thinly sliced bell peppers, 2 cloves smashed garlic, 1 tsp black peppercorns, and 1 tsp mustard seeds in a clean quart-sized jar.
3. Pour the hot vinegar mixture over the peppers, ensuring they are completely submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 24 hours before serving. The pickled peppers will keep for up to 2 weeks in the fridge.

The beauty of this recipe lies in its versatility—adjust the sweetness or tanginess to suit your palate, and enjoy these peppers as a vibrant topping for sandwiches, salads, or tacos.

Tip: For an extra kick, add a sliced jalapeño to the mix.

Refrigerator Pickled Cauliflower

Transform your leftover cauliflower into a crunchy, tangy treat with this easy refrigerator pickled cauliflower recipe. It’s the perfect way to add a pop of flavor to your meals without any canning required!

Ingredients

• 1 medium head of cauliflower, cut into florets
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 cloves garlic, smashed
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes

Instructions

1. In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
2. Place the cauliflower florets, smashed garlic cloves, mustard seeds, and red pepper flakes into a clean quart-sized jar.
3. Pour the hot vinegar mixture over the cauliflower in the jar, ensuring all the florets are submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to meld. The pickled cauliflower will keep in the refrigerator for up to 2 weeks.

The beauty of this recipe lies in its versatility—the cauliflower retains a satisfying crunch while soaking up the vibrant, spicy brine. It’s a fantastic addition to salads, sandwiches, or as a standalone snack.

Tip: For an extra flavor boost, try adding a sprig of fresh dill or a bay leaf to the jar before pouring in the brine.

Refrigerator Pickled Asparagus

Transform fresh asparagus into a crisp, tangy treat with this easy refrigerator pickling method—perfect for adding a bright pop to your meals.

Ingredients

• 1 pound fresh asparagus, trimmed to fit your jar
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 2 tablespoons sugar
• 2 cloves garlic, smashed
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes

Instructions

1. Pack the asparagus vertically into a clean, quart-sized mason jar.
2. In a small saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring to a boil over medium heat, stirring until the salt and sugar dissolve.
3. Remove the saucepan from heat and add the smashed garlic cloves, mustard seeds, and red pepper flakes to the hot liquid.
4. Carefully pour the hot pickling liquid over the asparagus in the jar, ensuring the asparagus is completely submerged.
5. Let the jar cool to room temperature, then seal with a lid and refrigerate for at least 24 hours before serving.

The garlic and mustard seeds infuse the asparagus with a depth of flavor that’s both bold and refreshing, making these pickles a standout addition to charcuterie boards or as a garnish for Bloody Marys.

Tip: For extra crunch, soak the trimmed asparagus in ice water for 30 minutes before pickling.

Refrigerator Pickled Okra

Transform fresh okra into tangy, crunchy pickles with this no-cook method that lets your fridge do all the work.

Ingredients

• 1 pound fresh okra, stems trimmed
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 4 cloves garlic, smashed
• 1 teaspoon dill seeds
• 1/2 teaspoon red pepper flakes

Instructions

1. Pack the okra vertically into a clean quart-sized jar, alternating directions to fit more in.
2. In a medium saucepan, combine 1 1/2 cups white vinegar, 1 1/2 cups water, 2 tablespoons kosher salt, and 2 tablespoons sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve.
3. Remove the brine from heat and add 4 cloves smashed garlic, 1 teaspoon dill seeds, and 1/2 teaspoon red pepper flakes. Let cool for 5 minutes.
4. Pour the warm brine over the okra in the jar, ensuring they’re fully submerged. Let cool to room temperature, then seal and refrigerate.
5. Wait at least 3 days before eating to allow the flavors to develop, shaking the jar gently each day.

The garlic and dill seeds infuse the okra with a bold flavor that’s perfectly balanced by the vinegar’s tang, making these pickles a standout snack or garnish.

Tip: For extra crunch, use okra that’s no longer than 4 inches—they’ll fit better in the jar and stay crisper.

Refrigerator Pickled Eggs

These refrigerator pickled eggs are a tangy, easy-to-make snack that gets better with time, perfect for picnics or as a protein-packed treat.

Ingredients

• 12 large eggs
• 1 cup white vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 2 tsp pickling spice
• 1 small onion, thinly sliced
• 2 cloves garlic, smashed

Instructions

1. Place the eggs in a large pot and cover with water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes.
2. Drain the eggs and transfer to a bowl of ice water to cool. Once cool, peel the eggs and set aside.
3. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1 tbsp sugar, 1 tbsp salt, and 2 tsp pickling spice. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly.
4. Place the peeled eggs, 1 small onion (thinly sliced), and 2 cloves garlic (smashed) in a large jar or container with a tight-fitting lid.
5. Pour the vinegar mixture over the eggs, ensuring they are completely submerged. Seal the jar and refrigerate for at least 3 days before eating, turning the jar once a day to distribute the flavors.

The longer these eggs sit, the more flavorful they become, with the vinegar and spices creating a beautifully balanced bite. Perfect for those who love a tangy kick!

Tip: For a spicier version, add a sliced jalapeño to the jar before pouring in the vinegar mixture.

Refrigerator Pickled Garlic

Transform your garlic into a tangy, crisp treat with this easy refrigerator pickled garlic recipe—perfect for adding a punch to salads, sandwiches, and more.

Ingredients

• 1 cup peeled garlic cloves
• 1 cup white vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 1 tsp black peppercorns
• 1 tsp red pepper flakes

Instructions

1. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tbsp sugar, and 1 tbsp salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
2. Place 1 cup peeled garlic cloves, 1 tsp black peppercorns, and 1 tsp red pepper flakes in a clean pint-sized jar.
3. Pour the hot vinegar mixture over the garlic, ensuring all cloves are submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 48 hours before using, shaking gently once a day to distribute the flavors.

The garlic mellows as it pickles, developing a subtle sweetness that balances its natural sharpness—ideal for those who love bold flavors with a softer edge.

Tip: For an extra flavor boost, add a sprig of fresh dill or a bay leaf to the jar before sealing.

Refrigerator Pickled Mushrooms

These refrigerator pickled mushrooms are a tangy, crunchy treat that’s surprisingly simple to whip up, perfect for adding a zesty punch to salads, sandwiches, or cheese boards.

Ingredients

• 1 pound small button mushrooms, cleaned and stems trimmed
• 1 cup white vinegar
• 1 cup water
• 2 cloves garlic, thinly sliced
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes

Instructions

1. In a medium saucepan, combine the white vinegar, water, garlic, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
2. Add the mushrooms to the boiling liquid, reduce the heat to low, and simmer for 5 minutes, stirring occasionally.
3. Remove the saucepan from the heat and let the mixture cool to room temperature.
4. Transfer the mushrooms and pickling liquid to a clean jar, ensuring the mushrooms are fully submerged. Seal the jar and refrigerate for at least 24 hours before serving.

The magic of these pickled mushrooms lies in their versatility and the way the vinegar brine enhances their natural earthiness without overpowering it.

Tip: For an extra flavor boost, let the mushrooms pickle for 48 hours before diving in.

Refrigerator Pickled Brussels Sprouts

Transform your Brussels sprouts into a tangy, crunchy treat with this easy refrigerator pickling method that requires no canning!

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 cloves garlic, smashed
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
2. Add the Brussels sprouts and 2 cloves smashed garlic to a clean quart-sized jar. Pour the hot vinegar mixture over the sprouts, ensuring they’re fully submerged.
3. Sprinkle in 1 teaspoon mustard seeds and 1/2 teaspoon red pepper flakes. Seal the jar and let it cool to room temperature.
4. Refrigerate for at least 48 hours before serving, shaking the jar gently once a day to distribute the flavors.

The magic of this recipe lies in the Brussels sprouts’ ability to soak up the spicy, garlicky brine while staying crisp—perfect for adding a punch to salads or serving as a bold snack.

Tip: For an extra layer of flavor, add a few slices of fresh ginger or a sprig of dill to the jar before sealing.

Refrigerator Pickled Zucchini

Transform your surplus zucchini into a crisp, tangy treat with these easy refrigerator pickles—no canning required!

Ingredients

• 2 medium zucchinis, thinly sliced into rounds
• 1 cup white vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 2 cloves garlic, smashed
• 1 tsp mustard seeds
• 1/2 tsp red pepper flakes
• 1/2 tsp black peppercorns

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1 tbsp sugar, and 1 tbsp salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
2. Place the zucchini slices, 2 cloves smashed garlic, 1 tsp mustard seeds, 1/2 tsp red pepper flakes, and 1/2 tsp black peppercorns in a large, clean jar.
3. Pour the hot vinegar mixture over the zucchini, ensuring all slices are submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 24 hours before serving, shaking occasionally to distribute the flavors.

These pickles stand out with their perfect balance of sweetness, heat, and garlic punch, making them a standout condiment for sandwiches or a bold snack straight from the jar.

Tip: For extra crunch, soak the zucchini slices in ice water for 10 minutes before pickling.

Refrigerator Pickled Watermelon Rind

Don’t toss those watermelon rinds just yet! Transform them into a crunchy, tangy treat with this easy refrigerator pickled watermelon rind recipe.

Ingredients

• 4 cups watermelon rind, peeled and cut into 1-inch pieces
• 1 cup apple cider vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic, thinly sliced

Instructions

1. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
2. Add the watermelon rind and garlic to the saucepan. Reduce the heat to low and simmer for 5 minutes, until the rind begins to soften but still retains some crunch.
3. Remove from heat and let the mixture cool to room temperature. Transfer the pickled rind and liquid to a clean jar or container.
4. Cover and refrigerate for at least 24 hours before serving. The flavors will continue to develop over time.

The beauty of this recipe lies in the unexpected crunch and sweet-spicy kick the watermelon rind takes on, making it a standout condiment or snack.

Tip: For an extra flavor boost, add a few slices of fresh ginger or a cinnamon stick to the pickling liquid.

Conclusion

We hope you’ve enjoyed exploring these 20 easy and delicious refrigerator pickle recipes! Whether you’re a pickle pro or trying your hand at pickling for the first time, there’s something here for everyone. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the pickle love. Happy pickling!

Share on Facebook

Post on X

Save