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Quick Refrigerator Pickles

10 minutes | Yield: 1 pint pickles

This recipe can actually be used to pickle almost any vegetable: asparagus, carrots, cauliflower, onions, peppers, radishes, and many more!


  • 1 cup White Wine Vinegar
  • 1 cup Water
  • 1 tsp. Kosher Salt
  • ½ tsp. White Sugar
  • 1 English Cucumber, sliced
  • ¼ White Onion, sliced
  • 2 – 3 Garlic Cloves, thickly sliced
  • ¼ tsp. Mustard Seeds
  • ¼ tsp. Whole Black Peppercorns
  • ¼ tsp. Red Pepper Flakes, or to taste
  • 1 big squeeze of Dill Purée (around 1 Tbsp.)


  1. Combine the vinegar and water in a small pot and heat to a simmer. Add salt and sugar and continue to cook until the sugar has dissolved.
  2. Slice cucumber, onion, and garlic while the brine slightly cools.
  3. Add all three to a pint-sized mason jar and add mustard seeds, black peppercorns, red pepper flakes and dill purée.
  4. Pour brine over all ingredients in the mason jar and close tightly with a lid. Refrigerate for at least 24 hours and then enjoy!