Homemade Quick Pickles

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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 being scooped out of a glass mason jar.

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 pickles on a serving platter.

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!

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.

Pickling brine being poured into a glass mason jar full of sliced pickles.

How to Make Quick Pickles

Homemade pickles are so easy to make! Truly, don’t be intimidated by this recipe. 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Take note: This is not a canning recipe. This is a simple refrigerator pickle. These pickles stay crisp and are meant to be stored and served chilled. They will last several weeks in the refrigerator.

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.

Glass mason jar full of quick pickles.

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.

Quick Pickle Recipe

If you loved this quick pickle recipe, be sure to let us know in the comments section below! We love to hear from you and get a great conversation going around food!

Better yet, connect with Hey Grill Hey and get in on all the foodie conversations. If you want to see more of my recipes, tips, and behind-the-scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!

Quick Pickles

By: Susie Bulloch
0 from 0 votes
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!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings6 people
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  • 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 recipe link in notes
  • 6-8 small seedless cucumbers cut into thin slices


  • 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.
  • Add the cucumbers. Place the sliced cucumbers in a quart canning jar.
  • 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.


Fish & Veggie Rub


Calories: 63kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 457mg | Fiber: 2g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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