No-cook refrigerator pickles (also called icebox pickles) are crisp, slightly sweet, and perfectly tangy. A touch of celery seed gives them a unique flavor that’s totally different from store‑bought pickles. You can even use this same brine to pickle green beans and other vegetables.
Making these icebox pickles is the easy part — the hard part is waiting a day or two while the flavors develop. A neighbor shared this old‑fashioned recipe with me years ago, and I’ve been making them ever since. These homemade refrigerator pickles are so much better than anything in a jar from the store.
No-Cook Refrigerator Pickles Recipe
Photos and ingredient list updated April 6, 2024
Recently, while grocery shopping, I noticed bags of cucumbers in the fresh vegetables section. The week before, there weren’t any, so I guess they are in season now in some parts of the country.
Anyway, I was craving these refrigerator pickles, and now I get to have some. This time, I took step‑by‑step photos of the process just for you.
Prepare the Cucumbers
You may notice that the photo of the ingredients does not include the sugar or garlic—that’s okay, they’re still part of the recipe.
Slice the cucumbers into medium, even slices, and slice the onion into thin half‑rings.
Fill Jar or Bowl
You can put all of the cucumber and onion slices in a large bowl or in several jars. In this batch, I made a partial recipe and filled one pint jar with cucumbers and onions.
Make the Pickle Brine
In a large bowl, mix the vinegar, sugar, salt, celery seed, and minced garlic. I use minced garlic that is available in a jar.
Place the vinegar mixture in the microwave and heat it for several minutes, just until it is almost boiling.
Stir the mixture until the sugar is completely dissolved. Let it cool to room temperature, and then pour it over the cucumbers and onions in the jar, making sure the vegetables are completely covered.
Combine Cucumbers and Brine
Tightly cover the jar or container and refrigerate.
I refrigerated the pickles overnight and had to taste them the next morning—I couldn’t wait two or three days. The pickles were so yummy! They had just the right amount of tang, sweetness, and a nice crunch. My pickles have to be crunchy, not mushy.
For the best flavor, let them sit for at least 24 hours, and they’re even better after 2–3 days.
No Cook Refrigerator Pickles Recipe
Ingredients
- 8 cups medium-sliced cucumbers, about 4 large
- 1 medium yellow onion (or use red onions for more color) sliced in half rings
- 2 cups white vinegar
- 4 cups sugar
- ¼ cup salt
- 2 tablespoons celery seed
- minced garlic, to taste
Instructions
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Slice the cucumbers into medium, even slices and the onion into thin half‑rings.
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Combine the cucumber and onion slices in a half‑gallon jar or a container with a leak‑proof, tight‑fitting lid.
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In a bowl, mix the vinegar, sugar, salt, celery seed, and minced garlic (if using).
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Heat the vinegar mixture on the stove or in the microwave until it is just about to boil.
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Stir until the sugar is completely dissolved, then let the mixture cool to room temperature.
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Pour the cooled brine over the cucumber and onion slices, making sure they are fully submerged.
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Tightly cover the jar or container and refrigerate.
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Let sit for at least 24 hours to develop the flavor. The pickles will taste even better after 2–3
Variations and Flavor Ideas
This recipe is very basic, and it works well that way. But if you want to play with your spices, here are some ideas. Feel free to experiment with other spices and herbs you love (or grow in your garden):
- Add a few red pepper flakes or extra garlic cloves for spicier pickles
- Mustard seeds
- Bay leaves
- Black peppercorns
- Fresh dill sprigs (dried dill works too, but fresh looks much prettier in the jar)
Reuse & Recycle the Pickle Juice
When you finish all the pickles, don’t throw away the juice! You can use the brine again to make another batch of pickles, or pour it over other vegetables.
Storage & Shelf Life
Store these no‑cook refrigerator pickles in the refrigerator at all times. Keep the cucumbers fully submerged in the brine and use a clean fork or tongs to remove them from the jar.
For the best quality and crunch, enjoy them within 2–3 weeks. They may keep a bit longer, but if you notice any off smells, discoloration, or sliminess, it’s best to discard them and make a fresh batch.
Use the No‑Cook Method for These Vegetables
This no‑cook (or almost no‑cook) method works well with many vegetables:
- Carrots
- Parsnips
- Cauliflower
- Peppers
- Beets
- Green beans
- Etc.
The last time I made these pickles, I also made some with green beans. You make them the same way, but you need to blanch the beans before putting them in the jar. Try it!
For firm vegetables like carrots, cauliflower, and green beans, a brief blanch in boiling water followed by cooling in ice water helps them pickle more evenly while staying crisp.
Serving Suggestions for Refrigerator Pickles
I love these refrigerator pickles as a low‑calorie snack straight from the jar, so maybe give that a try. They also go well with:
- Burgers
- Potato salad
- Wraps
- Sandwiches
- Grilled meats
- Picnic and potluck meals
No Cook Refrigerator Pickles Recipe
Author: Recipe Idea Shop
Ingredients
Ingredients
- 8 cups medium-sliced cucumbers about 4 large
- 1 medium yellow onion (or use red onions for more color) sliced in half rings
- 2 cups white vinegar
- 4 cups sugar
- ¼ cup salt
- 2 tablespoons celery seed
- minced garlic, to taste, if desired
Instructions
- Slice the cucumbers and onion into thin slices
- Combine the cucumber and onion slices in a half-gallon jar or container with a leak-proof cover.
- In a bowl, mix the vinegar, salt, sugar and celery seed (garlic of desired)
- Heat the mixture on the stove or in the microwave until almost boiling.
- Stir until the sugar is completely dissolved
- Set the mixture aside to cool.
- When cool pour the vinegar mixture over the pickles and onion slices.
- Tightly cover the jar or container and refrigerate. Taste best after two or three days of marinating!
Nutrition (may vary depending on ingredients and amounts used)
Notes
More cucumber recipes
- Refrigerator Dill Pickles (no cooking)
- Pickle Wraps
- Cucumber and Red Onion Salad
- Dill Cucumber Salad
- Cucumber Salsa
Katherine says
I'm seriously dieting and was wondering with I could substitute maybe Spelnda for the sugar?
thank you.
Kathy Owen says
I can't really say but it's worth a try. Will probably work just as well!
Susan Sikes says
I love easy recipes like this! Sounds delicious!
Kathy Owen says
My family loved this!
Joanne says
These look so fresh and tasty! I made refrigerator pickles for the first time last year and we just LOVED them.
Kathy Owen says
They are really tasty and so crunchy!
Marie Campbell Beausoleil says
I've always made fridge pickles with leftover commercial pickle juice, which is easy (okay, maybe even lazy?) because I didn't want to figure out how to make a small amount of brine. I'll definitely have to try your recipe since you've done all the hard work. 😛 Joking aside, these look good.
J says
Too much sugar!
Beverly says
Great and easy. People liked them, but mention too sweet and I agree. I will cut the sugar down 1 cup at a time until a balance is found. I also add horseradish to a batch and they were everyone's favorite!