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Easy Refrigerator Pickles
The bag for this recipe
Wash it and use it again, batch after batch, instead of single-use plastic.
XXL Silicone Bags, Clear, set of 2
Two clear reusable silicone bags, about 102 oz each, so you can see what is inside.
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Two pounds of sliced cucumbers and 3 cups of quick brine make about 2 quarts of crisp refrigerator pickles, with no canning and no boiling water bath. Laid flat in one XXL silicone bag, the slices sit in a thin layer, so 3 cups of brine covers them where a tall jar would need twice as much. The Clear bag lets you watch the cucumbers change color as they cure. In 24 to 48 hours you have pickles that keep for two weeks.
What you need
- 2 pounds cucumbers (Kirby or Persian), sliced 1/4 inch thick
- 1.5 cups white or apple cider vinegar
- 1.5 cups cold water
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 4 garlic cloves, smashed
- Large bunch of fresh dill
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 XXL Silicone Food Storage Bag (Clear)
Directions
- Slice the cucumbers 1/4 inch thick and pack them into the Clear bag with the smashed garlic, dill sprigs, peppercorns, and pepper flakes.
- In a measuring cup or bowl, stir the vinegar, water, salt, and sugar together until completely dissolved.
- Pour the brine into the bag over the cucumbers and aromatics.
- Press out the air and seal the leakproof zipper. Lay the bag flat in the fridge so the brine covers the slices in an even layer.
- Cure 24 to 48 hours, flipping the bag once halfway through so the brine reaches all surfaces evenly.
- Eat straight from the bag, kept cold. The pickles peak around 48 hours and keep for up to two weeks refrigerated.
Tips and notes
- Kirby and Persian cucumbers stay crispier than slicing cucumbers; their thin skins and fewer seeds hold up better in brine.
- Make sure the salt and sugar are fully dissolved before pouring; undissolved salt leaves uneven seasoning.
- The pickles are at their crunchiest right after 24 hours; the longer they sit the more deeply flavored and softer they get.
- For a garlic-dill variation, double the garlic. For bread-and-butter style, add 1/4 teaspoon turmeric and an extra tablespoon of sugar.
Get the XXL Silicone Bag
The Clear XXL bag holds two pounds of sliced cucumbers and their brine flat in the fridge, and see-through silicone lets you watch them cure. No jars, no canning, and the leakproof seal keeps brine off your shelf.
See the Clear Bag
Common questions
- How long do refrigerator pickles take
- 24 to 48 hours. At 24 hours they are lightly pickled and crisp; at 48 hours they have deeper flavor. They keep up to two weeks refrigerated.
- Do I need special cucumbers
- Kirby or Persian cucumbers give the crispiest result. Slicing cucumbers work but go softer faster because they have more water and softer skins.
- Can I use the brine again
- Yes, once. The second batch will be lighter in flavor and color; top up with a little fresh vinegar and salt if you want a stronger brine.
- How much brine do I need for 2 pounds of cucumbers
- About 3 cups, half vinegar and half water. Laid flat in a bag, sliced cucumbers need far less brine than in a tall jar, because the liquid only has to cover a thin layer.
More big-batch bag ideas
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