These 15 refrigerator pickle recipes cover classic garlic dill spears, quick-pickled veggies, sweet and tangy chips, and no-boil mason jar hacks without requiring heat canning.

1. Easy 10-Minute Homemade Garlic Dill Refrigerator Pickles

Ingredients: 4 Kirby cucumbers (cut into spears), 1 cup water, 1 cup distilled white vinegar, 1 tbsp kosher salt, 4 garlic cloves (smashed), 4 sprigs fresh dill, 1 tsp black peppercorns, 1/2 tsp mustard seeds.

Step-by-Step Instructions:

1. Pack fresh dill sprigs, smashed garlic cloves, peppercorns, and mustard seeds into the bottom of a clean 32 oz glass mason jar.
2. Tightly arrange cucumber spears vertically inside the jar on top of the herbs and spices.
3. Combine water, white vinegar, and kosher salt in a small saucepan over medium heat, stirring until salt completely dissolves; remove from heat.
4. Carefully pour warm vinegar brine over cucumber spears until fully submerged, leaving 1/2 inch of space at the top.
5. Seal with lid, let cool to room temperature for 30 minutes, and refrigerate for at least 24 hours before eating.

2. Crunchy Sweet & Tangy Bread and Butter Refrigerator Pickles

Ingredients: 4 English cucumbers (sliced into 1/4-inch chips), 1 small yellow onion (thinly sliced), 1 cup apple cider vinegar, 1/2 cup granulated sugar, 1 tbsp salt, 1 tsp mustard seeds, 1/2 tsp celery seeds, 1/2 tsp turmeric powder.

Step-by-Step Instructions:

1. Toss sliced cucumber chips and thinly sliced yellow onions together in a large bowl.
2. Combine apple cider vinegar, granulated sugar, salt, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat.
3. Bring brine to a gentle simmer for 3 minutes until sugar and salt fully dissolve.
4. Pack cucumber chips and onion slices firmly into two 16 oz glass jars.
5. Pour hot sweet brine over cucumbers, seal lids tightly, cool to room temperature, and chill in the fridge for 24 hours.

3. 15-Minute Easy Pickled Red Onions for Tacos & Burgers

Ingredients: 1 large red onion (thinly sliced), 1/2 cup water, 1/2 cup apple cider vinegar, 1 tbsp sugar, 1.5 tsp salt, 1 garlic clove (halved), 10 peppercorns.

Step-by-Step Instructions:

1. Place thinly sliced red onions, halved garlic clove, and black peppercorns directly into a 16 oz glass mason jar.
2. Whisk water, apple cider vinegar, sugar, and salt together in a small saucepan over medium heat until warm and dissolved.
3. Pour warm liquid over sliced red onions until they are completely covered.
4. Press onions down gently with a spoon to submerge them under the liquid.
5. Let rest uncovered on counter for 15 minutes to turn bright pink, then seal and store in refrigerator.

4. Spicy Jalapeño Garlic Refrigerator Pickle Spears

Ingredients: 4 Kirby cucumbers (speared), 2 fresh jalapeños (sliced into rings), 1 cup white vinegar, 1 cup water, 1 tbsp salt, 4 garlic cloves (smashed), 1/2 tsp crushed red pepper flakes, 4 fresh dill sprigs.

Step-by-Step Instructions:

1. Layer smashed garlic, fresh dill sprigs, sliced jalapeño rings, and red pepper flakes into a clean quart mason jar.
2. Tightly pack cucumber spears into the jar alongside the jalapeño slices.
3. Heat white vinegar, water, and salt in a saucepan over medium heat until salt dissolves.
4. Pour hot spicy brine into jar over pickles, filling to within 1/2 inch of the rim.
5. Let cool to room temperature, cover with lid, and refrigerate for 24 to 48 hours for maximum spice infusion.

5. No-Boil Mason Jar Refrigerator Pickles

Ingredients: 4 Kirby cucumbers (sliced into chips), 1 cup cold water, 1 cup cold white vinegar, 1 tbsp pickling salt, 1 tbsp sugar, 3 garlic cloves (sliced), 3 sprigs fresh dill, 1 tsp dill seeds.

Step-by-Step Instructions:

1. Whisk cold water, cold white vinegar, pickling salt, and sugar in a measuring pitcher until salt and sugar completely dissolve without applying heat.
2. Pack sliced garlic, dill sprigs, dill seeds, and cucumber chips into a cold 32 oz glass mason jar.
3. Pour unheated cold brine directly over cucumber chips, ensuring all slices are fully submerged.
4. Screw lid on tightly and shake vigorously for 10 seconds.
5. Place jar straight into the refrigerator for 48 hours before opening to preserve maximum crunch.

6. Easy Pickled Jalapeños & Carrots (Taquería Style)

Ingredients: 10 fresh jalapeños (sliced into thick rings), 2 large carrots (peeled, sliced into coins), 1/2 yellow onion (sliced), 1 cup white vinegar, 1 cup water, 1 tbsp salt, 1 tbsp sugar, 2 garlic cloves, 1 bay leaf, 1/2 tsp dried oregano.

Step-by-Step Instructions:

1. Heat 1 tbsp oil in a saucepan over medium heat; sauté sliced carrots, onions, jalapeños, and garlic for 3 minutes.
2. Add white vinegar, water, salt, sugar, bay leaf, and dried oregano directly to saucepan; bring to a boil.
3. Simmer veggies in liquid for 2 minutes, then remove from heat.
4. Use tongs to pack cooked vegetables and seasonings into glass mason jars, then pour hot liquid over top.
5. Seal jars tightly, cool down at room temperature, and store in refrigerator for up to 1 month.

7. Crispy Japanese Sunomono Cucumber Salad Pickles

Ingredients: 2 English cucumbers (thinly sliced using a mandoline), 1/2 tsp salt, 1/3 cup rice vinegar, 2 tbsp sugar, 1 tsp soy sauce, 1 tsp toasted sesame seeds.

Step-by-Step Instructions:

1. Toss thinly sliced cucumbers with 1/2 tsp salt in a bowl and let sit for 10 minutes to draw out excess liquid.
2. Gently squeeze salted cucumber slices with your hands to drain excess water, then place in a jar.
3. Whisk rice vinegar, sugar, and soy sauce together until sugar dissolves completely.
4. Pour rice vinegar mixture over squeezed cucumbers and stir in toasted sesame seeds.
5. Chill in refrigerator for 30 minutes before serving as a cold Japanese pickled side dish.

8. Quick Pickled Green Tomatoes with Garlic and Herbs

Ingredients: 3 medium firm green tomatoes (sliced into wedges or 1/4-inch rounds), 1 cup white vinegar, 1 cup water, 1 tbsp pickling salt, 4 garlic cloves (smashed), 1/2 tsp mustard seeds, 1/2 tsp black peppercorns, 3 sprigs fresh dill.

Step-by-Step Instructions:

1. Pack green tomato wedges, smashed garlic, fresh dill, mustard seeds, and peppercorns into a clean glass jar.
2. Combine white vinegar, water, and pickling salt in a small pot over medium heat; bring to a boil.
3. Pour boiling brine over green tomato slices in the jar until completely covered.
4. Tap jar on counter to release trapped air bubbles and add extra brine if needed.
5. Cover tightly with lid, cool on counter, and chill in refrigerator for 3 days before eating.

9. Old-Fashioned Spicy Dill Pickle Chips for Sandwiches

Ingredients: 4 Kirby cucumbers (crinkle-cut into chips), 1 cup white vinegar, 1 cup water, 1 tbsp kosher salt, 4 garlic cloves (crushed), 1 tsp dill seeds, 1/2 tsp dried crushed red chili flakes, 1/2 tsp coriander seeds.

Step-by-Step Instructions:

1. Place crinkle-cut cucumber chips into a large bowl.
2. Add crushed garlic, dill seeds, crushed red chili flakes, and coriander seeds to bottom of two 16 oz jars.
3. Heat white vinegar, water, and kosher salt in a pot until boiling; remove from heat.
4. Pack crinkle-cut cucumber chips into jars and pour hot brine over chips.
5. Seal tightly, let cool for 45 minutes, and refrigerate for 24 hours to develop classic sandwich pickle crunch.

10. Tangy Pickled Radish & Cucumber Salad Pickles

Ingredients: 1 cup red radishes (thinly sliced), 1 English cucumber (thinly sliced), 3/4 cup apple cider vinegar, 3/4 cup water, 1 tbsp honey, 1 tsp salt, 1/2 tsp black peppercorns.

Step-by-Step Instructions:

1. Layer thinly sliced red radishes and English cucumbers in alternating layers inside a glass jar.
2. Whisk apple cider vinegar, water, honey, salt, and peppercorns in a saucepan over medium heat until warm and honey dissolves.
3. Pour warm apple cider vinegar brine over radish and cucumber slices.
4. Press vegetables down with a spoon to keep them submerged under liquid.
5. Cap with a lid, let cool to room temperature, and store in refrigerator for up to 3 weeks.

11. Sugar-Free Keto Garlic Dill Refrigerator Pickles

Ingredients: 4 Kirby cucumbers (cut into spears), 1.25 cups white vinegar, 1 cup water, 1.5 tbsp sea salt, 4 cloves garlic (halved), 1 tbsp fresh dill (chopped), 1 tsp whole peppercorns.

Step-by-Step Instructions:

1. Pack garlic halves, chopped fresh dill, and whole peppercorns into a clean 32 oz mason jar.
2. Place cucumber spears inside jar, packing tightly to prevent floating.
3. Bring white vinegar, water, and sea salt to a boil in a saucepan over medium heat.
4. Pour hot sugar-free brine over cucumber spears to submerge them completely.
5. Seal jar tightly, allow to cool to room temperature, and refrigerate for 24 hours before serving.

12. Quick Pickled Cauliflower & Vegetable Giardiniera

Ingredients: 2 cups small cauliflower florets, 1/2 cup diced carrots, 1/2 cup sliced celery, 1/2 cup diced red bell pepper, 1 cup white wine vinegar, 1 cup water, 1 tbsp salt, 1 tbsp sugar, 1 tsp Italian seasoning, 2 tbsp olive oil.

Step-by-Step Instructions:

1. Mix cauliflower florets, diced carrots, celery, and red bell peppers in a large bowl.
2. Heat white wine vinegar, water, salt, sugar, and Italian seasoning in a pot until sugar and salt dissolve.
3. Pack mixed raw vegetables tightly into two 16 oz glass mason jars.
4. Pour hot vinegar mixture over vegetables, leaving 1/2 inch headspace, and top each jar with 1 tbsp olive oil.
5. Seal jars, cool on counter, and refrigerate for 3 days before serving on charcuterie boards.

13. Easy Pickled Green Beans (Dilly Beans Recipe)

Ingredients: 1 lb fresh green beans (trimmed to jar height), 1 cup white vinegar, 1 cup water, 1 tbsp pickling salt, 4 garlic cloves, 4 sprigs fresh dill, 1/2 tsp red pepper flakes, 1/2 tsp mustard seeds.

Step-by-Step Instructions:

1. Place garlic cloves, fresh dill sprigs, red pepper flakes, and mustard seeds in two 16 oz glass jars.
2. Pack trimmed raw green beans vertically into jars as tightly as possible.
3. Bring white vinegar, water, and pickling salt to a rolling boil in a small saucepan.
4. Pour boiling brine over green beans until completely covered with liquid.
5. Let cool to room temperature, seal tightly, and chill in refrigerator for at least 48 hours.

14. 5-Minute Quick Pickled Red Cabbage Slaw

Ingredients: 3 cups red cabbage (thinly shredded), 1/2 cup lime juice (freshly squeezed), 1/2 cup red wine vinegar, 1 tbsp sugar, 1 tsp salt, 1/2 tsp cumin seeds.

Step-by-Step Instructions:

1. Place shredded red cabbage into a large glass mixing bowl or wide-mouth quart jar.
2. Whisk fresh lime juice, red wine vinegar, sugar, salt, and cumin seeds together in a cup.
3. Pour dressing over shredded red cabbage and toss thoroughly with tongs for 1 minute.
4. Massaging cabbage gently with hands speeds up pickling time and softens texture.
5. Transfer to a sealed container and refrigerate for 30 minutes before serving over fish tacos or grain bowls.

15. Sweet & Spicy Habanero Pineapple Refrigerator Pickles

Ingredients: 2 English cucumbers (sliced into chips), 1 cup fresh pineapple chunks (diced), 1 habanero pepper (halved, seeds removed), 1 cup apple cider vinegar, 1/2 cup water, 1/3 cup sugar, 1 tsp salt.

Step-by-Step Instructions:

1. Layer sliced cucumber chips, diced fresh pineapple, and halved habanero pepper into a 32 oz mason jar.
2. Combine apple cider vinegar, water, sugar, and salt in a saucepan over medium heat; heat until sugar dissolves.
3. Pour sweet warm brine over cucumber slices and pineapple chunks.
4. Submerge habanero pepper deep inside jar to evenly distribute heat.
5. Seal with lid, cool to room temperature, and refrigerate for 24 hours before eating.