Refrigerator Pickles Recipe

Today I’m sharing my mom’s recipe for Clean Eating Refrigerator Pickles. I had never made them or even heard of them before when some folks on Facebook mentioned them. I was intrigued! A pickle that doesn’t require canning? Have I been living under a rock?

Clean Eating Refrigerator Pickles

Oddly enough, I never mentioned it to my mother. But a few days after my Facebook conversation, my mom marched herself into the kitchen and made this very jar pictured above. Funny how that happens sometimes…

I tried them when they were done and I have to say that these are my new, favorite pickles EVER!! They are slightly sweet from the vinegar she used and they have a nice, light flavor with a quick little crunch. You can add salt as you like, but she didn’t add any and these were delicious!

Now keep in mind that the flavor here will depend heavily on your water to vinegar ratio. You should absolutely adjust this ratio to taste. Please use my measurements as a guide to get you started, but feel free to adjust as you like! Same goes for all the other ingredients. The measurements are just a starting point.

Note that this recipe fits a quart-sized canning jar.

Clean Eating Refrigerator Pickles



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Refrigerator Pickles Recipe

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Clean Eating Refrigerator Pickles

Refrigerator Pickles

A delicious way to use up that overabundance of cucumbers from your garden.
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Course: Snack
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 quart size jar of pickles
Calories: 310kcal


  • Quart-size canning jar


  • 3 cups water
  • 1 medium English cucumber
  • 1 cup white balsamic vinegar
  • ½ medium yellow onion (chopped – use as much as you can get into the jar. The measurement here is a guesstimate)
  • 3 medium garlic cloves (sliced)
  • 2 tsp. dried dill weed (you can go up to 1 tbsp. if you love dill)
  • salt and pepper (optional – to taste)


  • Combine everything in a quart jar, and shake well.
  • Let sit in the fridge at least overnight, minimum. Though a few days is optimal.
  • Store in the fridge and enjoy as you would any pickle! 


*You can really add as much of the cucumber as you like. Just don’t pack the jar so full that the vinegar can’t get between anything. These should “float” more than being “packed in”.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1entire recipe | Calories: 310kcal | Carbohydrates: 64g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 909mg | Fiber: 3g | Sugar: 46g | Vitamin A: 434IU | Vitamin C: 16mg | Calcium: 203mg | Iron: 4mg

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  1. Dorie Laing says:

    I was very interested in the refrig pickles but the cucumbers were left off of the recipe. Would one assume that you put enough sliced cucumbers to fill a quart jar?

    1. The Gracious Pantry says:

      Dorie – Sorry about that. It’s been fixed. 🙂

  2. CakePants says:

    Pickles that don’t require canning sound almost too good to be true! I’ve been looking for things to do with all the dill from the garden this summer (I’ve dried a lot of it, but had no clue what to do with so much dried dill, either!), so this looks like the perfect recipe to try.

    1. The Gracious Pantry says:

      CakPants – Awesome! Let me know how you like it! 😀