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Simple Homemade Pickles

These simple crisp, crunchy and sour homemade pickles are ready in just hours, no canning necessary! Learn how to make pickles at home instead of buying them at the store with just a handful of ingredients.

I’ve got a pickle, I’ve got a pickle, I’ve got a…..yeah, that’s been in my head since the first cucumber slice.

Perhaps the only downside to this little pickle making adventure is having that song perpetually in my head.

Did you know how easy it is to make homemade refrigerator pickles?!

I wish I knew sooner in life how simple it truly is.

How to make simple homemade pickles.

Confession: I’ve never properly canned something in my life.

For the longest time, I thought that’s what was necessary to make pickles at home.

I was wrong.

Homemade pickles are probably one of the easiest things you can make. Easier than fermented vegetables but just as tangy and delicious.

And even better, the varieties of pickles you can make are endless.

I’ve experimented with a spicy garlic dill pickle recipe as well as sweet pickles too but I usually  just opt for this simple sour pickle recipe using whatever spices and herbs I have on hand.

So, if you find yourself with an abundance of pickling cucumbers (although they don’t have to be that variety specifically) whether from your own garden or the grocery store, this easy homemade pickle recipe is the perfect way to use some up!

An easy recipe for making a classic refrigerator pickle at home.


You’ll need the following ingredients to get started with making pickles at home:

  • peppercorns (or crushed red pepper flakes)
  • anise seeds
  • garlic
  • fresh herbs (optional)
  • vinegar
  • water
  • canning jars

Peppercorns and anise seeds are classic when it comes to pickle flavors.

Garlic is always a must (am I right?).

And then, because I happened to have it on hand, I threw some basil in this recipe too.

Fresh herbs are totally optional though so use whatever you have or use none at all.


In my spicy garlic dill pickle recipe I have a video that shows how to make pickles. While that recipe uses slightly different ingredients, the method for these basic pickles is exactly the same so definitely check that post out.

Simple Homemade Refrigerator Pickle Method:

  1. Combine cucumbers and spices in a jar
  2. Pour pickling liquid on top to cover the cucumbers and fill the jar
  3. Make sure everything is submerged
  4. Cover and refrigerate

Feel free to change out the spices and herbs to what you have on hand and what you like.

As long as you have some peppercorns and garlic, you’re pretty much set for a basic pickle recipe.

These pickles come out crisp, tangy and perfectly spicy after just 12 hours in the refrigerator.

Although, the longer they sit the more tangy and “pickle-like” they get!


I like to use Kirby cucumbers also known as “pickling cucumbers” when I make these pickles at home.

Kirbys are smaller cucumbers with a rough bumpy skin. They are sold unwaxed which makes them a good candidate for pickling.

They’re also more crisp due to a very small seed area in the center compared to other cucumber varieties.

While other varieties of cucumber can be used to make pickles, seeking out pickling cucumbers like a Kirby cucumber will give you the best result.


I use distilled white vinegar for this pickle recipe.

Alternatively, you can choose to use apple cider vinegar or rice vinegar.


You can use this recipe on any shape pickle you choose.

If you prefer spears over rounds, go for it!

If you want to make “sandwich slice” pickles, cut a thin strip lengthwise down the cucumber.

*Note that thinner slices or rounds will pickle quicker than spears. So, if you choose the spear shape, you may want to leave the pickles in the refrigerator a few hours longer.


Even though these aren’t canned under pressure, this refrigerator pickle recipe will last about 2 months.

After a couple of weeks however, they will start to lose their crunchiness.

Although, the their tang and pickle flavor will only develop more with time!



In fact, I love making homemade pickles as opposed to buying store bought because you’d be surprised by what you find on the ingredient list of some popular brands.

It’s not shocking to see ingredients like food coloring (often yellow 5), polysorbate 80 and “natural flavors” on your favorite brand labels.

I don’t know about you, but I’d much rather an ingredient list like this one without fake food dyes, emulsifiers and cryptic flavoring bundles.

Make your own homemade pickles with this simple pickle recipe.


Crisp and tangy homemade pickles make a great addition to so many lunches like a chicken salad sandwich or my all time favorite sandwich on this site, a roast beef smoked gouda grilled cheese.

They also totally level up some healthy sloppy joes too!


You can pickle lots of things like blueberries in this pickled blueberry panzanella salad, or mushrooms in this balsamic pickled mushroom crostini and even fruit like pineapple in this spicy pickled pineapple.

Or, learn how to make homemade sauerkraut (or this red cabbage sauerkraut version) another great tangy addition to so many sandwiches, salads and dishes!

If you’re a pickle person, I’m betting you’re probably a fan of kimchi too so don’t miss this bulgogi kimchi rice plate or this kimchi potato hash recipe.

But, nothing is as classic and perfect for snacking as these!

Homemade pickles

Simple Homemade Pickles

Yield: 1 jar
Prep Time: 5 minutes
Total Time: 5 minutes

These simple homemade pickles are ready in just hours. Learn how to make your own at home instead of buying them at the store.


  • 2 small (kirby) cucumbers, thinly sliced
  • 3/4 cup white distilled vinegar
  • 1 1/2 cups water
  • 1 tablespoon kosher salt
  • 2 cloves garlic, smashed and roughly chopped
  • 2 tablespoons basil, chopped
  • 1 1/2 tablespoons whole black peppercorns
  • 1 bay leaf
  • 1/2 teaspoon anise seeds


  1. Combine vinegar and salt in a small bowl, whisk together.
  2. In a large mason jar, add cucumber slices.
  3. Add garlic, basil, peppercorns, anise seeds and bay leaf.
  4. Pour in vinegar and salt mixture and then top with water to cover.
  5. Close lid and refrigerate for at least 8 hours before eating.
Nutrition Information:

Amount Per Serving: Calories: 34.19Total Fat: 1.18gCarbohydrates: 2.68gProtein: 0.2g


Please leave a comment below or pin it to your Pinterest account!

T o m

Monday 14th of February 2022

I thought vinegar would kill pre-biotics Etc

Gina Matsoukas

Wednesday 16th of February 2022

It does, these are a quick refrigerator pickle recipe, not a fermented vegetable.


Monday 7th of December 2020

That's so great!!! Your share is very awesome. I really love cooking. I hope you will share more recipe like these. Thank you for sharing.

brooklyn grill

Monday 30th of November 2020

Wow,it looks delicious.I really love homemade dishes. Thank you for sharing. I will try to make this pickles for my family. I believe my family will like this very much. Love so much.


Tuesday 1st of September 2020

I am a pickle fiend. I can never pass them up. These are sinfully delicious and I'm pretty sure I'll have eaten them all by the time the weekend is over!

Bintu | Recipes From A Pantry

Tuesday 1st of September 2020

This is so super simple, thank you for this - we love pickles in our house and always have some!

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