Homemade Quick Pickles
On April 22, 2025
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Quick pickles are a delicious way to enjoy your very own homemade refrigerator pickles! They’re made in a flash and are crunchy and delicious. Homemade pickles are a must-have condiment!
Quick Pickles
These quick pickles combine the best of both worlds when it comes to flavor. Tangy pickles combine with a hint of heat for a fantastic condiment! The best thing about these pickles? There’s no canning required! They’re easily made in only 15 minutes, and they’re customizable to adjust the flavor to your liking.
Quick pickles are a great way to use up any seedless cucumbers you have on hand. They also add the best flavor to all your lunches! Try them on burgers, alongside fried chicken, or layered onto sandwiches. If you love pickles, you’ll love these quick pickled cucumbers!
What are Quick Pickles?
Quick pickles are sliced cucumbers (or onions or other vegetables) that are stored in a jar with a brine or vinegar mixture in your fridge.
Also known as refrigerator pickles, these pickles are not “canned,” rather they’re made in around 15 minutes and then kept in the refrigerator for a few weeks to be enjoyed just like you would a canned or storebought pickle. They’re packed with flavor and retain a classic pickle crunch. These quick pickled cucumbers are a family favorite and don’t last long when we pull them out at lunchtime.
Ingredients for Quick Pickled Cucumbers
These quick pickled cucumbers are fast and easy and only require a handful of ingredients. You’ll likely have most of these in your pantry. Here’s what you need to make these quick pickles.
- 1 ¼ cups water
- 1 ¼ cups distilled white vinegar
- 2 rounded teaspoons sugar
- 1 clove cracked garlic
- 1 teaspoon whole mustard seed
- 2 Tablespoons Hey Grill Hey Fish & Veggie Rub
- 6-8 small seedless cucumbers
Hey Grill Hey Fish & Veggie Rub is available from the Hey Gril Hey Store, or you can make your own seasoning from scratch. Check out my recipe for Homemade Vegetable Seasoning for a similar rub that works well in these quick pickled cucumbers.
How to Make Quick Pickles
Homemade pickles are so easy to make, so there’s no need to feel intimidated. You can easily make these in a few minutes and have the most insanely delicious pickles at your fingertips right away (or at least after the pickles have had a minute to sit and cool!). Here’s the quick and easy process to making quick pickles.
- Make the pickle brine. Place a medium saucepan on your stovetop and turn on the burners to medium-high heat. Add the water, vinegar, sugar, garlic, mustard seed, Fish & Veggie Rub to the saucepan. Stir and allow the sugar to dissolve. Continue to cook the brine until it begins to simmer. Remove promptly from heat.
- Add the cucumbers. Place all the sliced pickles in a canning jar. If you end up with too many cucumbers for the jar, do not try to cram them all in there. You can always split them up into 2 smaller jars if needed.
- Add the brine to the cucumbers. Once you have your pickles arranged in the glass jar, pour the pickle brine over the cucumbers, ensuring they are all submerged in the liquid. Lightly swirl (do not shake vigorously) the jar to mix the seasonings around the cucumbers.
- Cool and enjoy. Cool the jar of quick pickles on your countertop to room temperature. Once they have cooled, move them to the refrigerator to chill. I like to let my quick pickles sit for a while to chill completely in the fridge before digging in, but you can enjoy them whenever you are ready.
How Long Do Quick Pickles Last?
Quick pickles last for 2-3 weeks when stored properly in the refrigerator. I love a mason jar with a lid, but you can place your pickles in any airtight container. When the brine starts to become cloudy, it’s time for a fresh batch.
Take note: This is not a canning recipe, but a simple refrigerator pickle. These pickles are meant to be stored and served chilled so they remain crisp. They will last several weeks in the refrigerator.
Susie’s Tips for Making Quick Pickles
Here are some tips for making quick pickles. Don’t dwell too much on these. This is a simple recipe that is meant to be fast and easy with little fuss.
- Heat the brine until just boiling and the salt and sugar dissolve. Remove from the heat and pour the brine over the cucumbers. You may not need all of the brine, depending on how many pickles are in your jar.
- Add fresh dill. If you want a more robust dill flavor, add a few sprigs of fresh dill with the cucumbers in the jar. I will also occasionally add in fresh sliced white onions to pickle with the cucumbers as well.
- Use sliced cucumbers. This recipe works best with sliced cucumbers (not whole or quartered), as they are designed to be eaten quickly after combining with the brine in the jar.
Ways to Use Homemade Pickles
If you’re anything like me, you’ve already got plenty ideas in mind on what you’ll add these crisp, quick pickles to. I’ve got a Classic Burger recipe that’s begging for some of these tangy coins. You can use these quick pickles however you normally enjoy pickles. You’ll just have the added joy of knowing you made those bad boys yourself.
More Pickle Recipes
Now that you know how to make your own quick pickles at home, here are some pickles recipes from Hey Grill Hey to try out for your next Sunday dinner or weekend get-together.
More Pickled Veggies
Recipes
Quick Pickled Jalapeños
Condiments
Giardiniera (Pickled Italian Relish)
Sides
Pickled Red Onions
Sides
Candied Jalapenos
Quick Pickle Recipe
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Quick Pickles
Ingredients
- 1 ¼ cups water
- 1 ¼ cups white vinegar
- 2 rounded teaspoons sugar
- 1 clove garlic cracked
- 1 teaspoon whole mustard seeds
- 2 Tablespoons Hey Grill Hey Fish & Veggie Rub recipe link in notes
- 6-8 small English cucumber cut into thin slices
Instructions
- Make the pickle brine. Heat a medium saucepan over medium-high heat. Add vinegar, sugar, mustard seed, garlic, and Fish & Veggie Rub to the pan and cook until it begins to simmer and the sugar dissolves. Remove from heat.1 ¼ cups water, 1 ¼ cups white vinegar, 2 rounded teaspoons sugar, 1 clove garlic, 1 teaspoon whole mustard seeds, 2 Tablespoons Hey Grill Hey Fish & Veggie Rub
- Add the cucumbers. Place the sliced cucumbers in a quart canning jar.6-8 small English cucumber
- Add the brine. Pour the still-hot liquid over the cucumbers, seal the jar, and lightly swirl the jar to evenly disperse the seasonings.
- Cool, use, and/or store. Allow the pickles to cool to room temperature before serving or transferring to the refrigerator to chill.
Notes
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**I originally published this post in September 2023, but recently updated it with more information and helpful tips. However, the recipe remains the same.
I love this recipe. I use it with cucumbers, bell peppers, carrots, and cauliflower. I never liked bell peppers but as good as this is with cucumbers I like the bell peppers the best. Give it a try. You will not regret it. Thanks for putting this, and all the other recipes on your site.