10 Minute Fridge Pickles

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10 Minute Fridge Pickles – delicious easy pickles you can make without canning – pop in the fridge for delicious fresh pickles, fast! 

picture of pickles in a jar

My husband loves pickles. I hate them.

Like, if pickles were the only thing left to eat on earth, I’d be one starving lady.

So when he requests pickles, I’m not all about slaving in the kitchen to make him some complicated canned pickles.

Luckily, I came up with a great, easy 10 Minute Fridge Pickle recipe that is a winner for both of us.

It’s been a huge hit on my site since 2010 – and is still going strong!

This recipe is awesome because it is truly customizable, crazy fast, and so easy!

Some garden fresh zucchinis and other herbs or other vegetables, vinegar, herbs, and other flavorings are all you need to make delicious and addictive pickles, fast – without canning!

These no canning easy pickles only get more flavorful after sitting a day or two – making them perfect to prep for a party, picnic, or to take to work for lunch!

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picture of pickles in a jar

Easy Fridge Pickle Flavor Variations

I’m providing details on a base recipe to make amazing easy pickles without canning, but it only keeps getting better when you add other ingredients like:

  • Baby Corn: Adds a subtle sweetness and crunchy texture.
  • Cabbage: Provides a hearty crunch and absorbs the flavors of the brine.
  • Bell Peppers: Offers a mild sweetness and vibrant color to the pickles.
  • Piquillo Peppers: Contribute a smoky-sweet flavor and a touch of heat.
  • Banana Peppers: Infuse a tangy and slightly spicy taste.
  • Truffle Shavings: Impart an earthy and luxurious flavor.
  • Peppercorns: Bring a peppery kick and depth of flavor.
  • Lemon Rind: Adds brightness and a citrusy aroma.
  • Orange Rind: Provides a sweet and aromatic essence.
  • Elderflowers: Offer a floral aroma and subtle sweetness.
  • Juniper Berries: Bring a hint of piney flavor and complexity to the pickles.

The sky is the limit when flavoring your quick pickles!

You can try all sorts of pickle flavor combinations for easy and delicious refrigerator pickles you can make without having to try complicated canning.

How To Cut Quick Pickles

Whether you like thick spears, whole cornichons, or pickle chips, this recipe is perfect for you!

Since we’re making a big batch of pickling spices and liquid, you can also cut cucumbers a variety of ways – like we did in photos here – to make quick cornichon pickles, quick pickle spears, quick sandwich pickles, and quick pickle chips – all in the same batch!

Quick Pickle Chips: Slice cucumbers into thin, round circles to make delicious snackable quick pickle chips!

You can cut your cucumbers as thin or thick as you like – we prefer thicker pickle chips for snacking, and thinner pickle chips for sandwiches, wraps, and burgers.

Quick Pickle Spears: Cut cucumbers in half, and then in fourths – if you want even skinnier pickles (if you’re using very large, wide cucumbers) – go ahead and slice into eighths.

Quick Sandwich Pickles: For quick pickles that are great on sandwiches, you will slice cucumbers lengthwise similar to how you would slice with a mandoline – in long, wide, and thin strips (instead of wedges for pickle spears) so the cucumber lays flat on sandwiches.

Quick Cornichon Pickles: If you have small cornichons (small, finger-sized cucumbers), you can toss in the whole cucumber for a quick cornishon pickle!

How Long Can You Keep Refrigerator Pickles

This recipe helps use up cucumbers and is safe to eat from the fridge for up to 2 weeks.

These pickles do taste better after a day or two in the fridge, but since we’re not using canning, they will only keep for about two weeks.

Use these tips to keep your quick pickles fresh and delicious:

  • Store pickles in an airtight jar with lid securely tightened when not eating.
  • Keep pickles in the refrigerator as often as possible.
  • Add pickles to boiled liquid as fast as possible, and then refrigerate in jar immediately when cool enough to place in fridge.

Just a little bit of prep and a few basic ingredients and you’re set – no need for canning in this easy pickle recipe!

Other delicious easy vegetable dishes you’ll love:

If you love these easy refrigerator pickles you can make with fresh cucumbers or vegetables from your garden, please check out these other favorite fresh veggie recipes you’ll love:

Blistered Shishito Peppers

Easy Baked Zucchini Chips

Spicy Vegan Stuffed Peppers

What to Serve With Quick Pickles

In summer when cucumbers are fresh, we love serving quick pickles with all sorts of BBQ and grilled foods – pickles are great sandwich toppers or side dishes for ribs, burgers, steaks, and more!

You can find our complete BBQ recipe archives here.

For grilled and smoked recipes, find our archives here.

Recipe FAQs

Are quick pickles fermented?

Quick pickles are sour from their pickling liquid – and are not fermented.

How long do quick pickles last?

Quick pickles can last up to two months in the refrigerator.
However if you put onions or shallots in your quick pickles, you need to consume within two weeks, as the onions and shallots only last two weeks.

Can quick pickles go bad?

Quick pickles are not fermented – and will go bad after two months in the refrigerator.

Can you make quick pickles without sugar?

You can definitely skip sugar when making quick pickles. We like to use apple cider vinegar if not using sugar.

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10 Minute Fridge Pickles in a glass jar on a table.
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10 Minute Fridge Pickles

10 Minute Fridge Pickles – delicious easy pickles you can make without canning – pop in the fridge for delicious fresh pickles, fast! 
Course Appetizers
Cuisine American
Keyword appetizer, pickles, side dish
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 12 hours
Total Time 12 hours 20 minutes
Servings 12 servings
Calories 76kcal
Author Courtney ODell

Ingredients

  • 2 lbs pickling cucumbers
  • 2 cups thinly sliced onion
  • 1 ½ cups white vinegar
  • ¾ cup sugar
  • ¾ teaspoon salt
  • ½ teaspoon mustard seeds
  • ½ teaspoon celery seeds
  • ½ teaspoon ground turmeric
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon freshly ground black pepper
  • 4 garlic cloves thinly sliced

Instructions

  • In a large pan, slowly bring vinegar and other ingredients (except cucumbers) to a gentle boil.
  • Start slicing cucumbers into thin rounds.
  • Place cucumbers into mason jars- fill as many in as you can fit.
  • When vinegar and seasonings are gently boiling, pour into jars over cucumbers.
  • If the vinegar and herb solution doesnt go all the way to the top of the jar, add some warm water.
  • Place into the fridge and let sit overnight- or for best flavor a few days.
  • These keep for up to 2 weeks!

Video

Nutrition

Serving: 5g | Calories: 76kcal | Carbohydrates: 17g | Protein: 1g | Sodium: 135mg | Fiber: 1g | Sugar: 15g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.63 from 16 votes (15 ratings without comment)

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5 Comments

  1. Sam says:

    5 stars
    This was fun! First time pickling here and I love them, great recipe! Do you think I could use apple cider vinegar in the next batch instead of white? Thanks for sharing!

    1. Joseph says:

      5% acid vinegar no canning. no water top with vinegar. as long as its 5% acidity. it will last a long long time Im eating peppers jared a year ago with no refrigeration. no , not any bacteria will grow in pure 5%acidic vinegar

  2. Gail says:

    Maybe I missed it. How many jars does this make? Also could I leave out the sugar (my husband HATES sweet pickles)?

    1. Courtney ODell says:

      You can skip the sugar (I’d maybe try to just pare it down a bit, or use an apple cider vinegar as you might want a touch of sugar to not be crazy bitter as we’re skipping the time pickles sit in the liquid, it does help with the brine) – as far as how many cans, it depends really on your cucumbers. If you really tightly pack the jars, you wont need as much liquid. I generally get 3 small jars from this recipe – but if you pack in tons of cucumbers (especially cut into wedges) you might be able to get more.

  3. Kieran @ Best Mini Fridge says:

    Like your Husband, I also love pickles! This is certainly going to be a welcome addition to my fridge. Thanks!