🥒 Quick Refrigerator Pickles

Summer is here! With it comes heat, humidity, and a bounty of fresh produce. One of my favorite (and tastiest) ways to use up all those garden cucumbers is by making a quick batch of refrigerator pickles!

They’re crisp, tangy, and come together in just minutes—no canning required.

Here’s my simple go-to recipe for a small pint jar:

🥒 Small-Batch Refrigerator Dill Pickles (1 Pint Jar)

Ingredients:

2–3 small cucumbers (Kirby or pickling cucumbers preferably, but you can use what you have), sliced into rounds or spears (I like mine cut into thin spears)

2–3 thin slices of fresh onion (optional)

½–1 tsp mustard seeds (optional. I like to use some yellow, some black for color)

1 sprig fresh dill or ½ tsp dried dill

A sprinkle of red pepper flakes (if you like a little kick, optional)

1 ½ tsp Celtic sea salt

1/4 cup water

3/4 cup white vinegar (or apple cider vinegar for a softer tang)

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Instructions:

1. Pack the jar:

In a clean pint jar, tightly pack cucumber slices, onion, dill, red pepper flakes (if you like spicy), and mustard seeds (if using).

2. Make the brine:

In a small pot, warm the ½ cup water, ½ cup vinegar, and 1 ½ tsp Celtic salt just until the salt dissolves. Remove from heat and let cool slightly.

3. Add brine to jar:

Pour the warm brine over the cucumbers, covering them completely. Tap the jar gently to release any air bubbles. Add more brine if needed to cover the contents.

4. Seal and chill:

Close the lid tightly and refrigerate.

5. Let them pickle:

Wait at least 24 hours, but they’ll taste even better after 2–3 days. Enjoy within 2–3 weeks.

If I'm in a big hurry, I just put the cucumbers in the jar, and skip using the stove top. I will simply add the ingredients to the jar, shake, & refrigerate. This seems to work fine as they dont last 2 weeks in my house. 😂

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I hope you all enjoy! Pickles are a great way to stay hydrated throughout the summer, especially if you're working in the heat!

Herbally Yours,

Kayla Visi

Sparkling Soul Wellness