Refridgerator Quick Pickles

Refrigerator Quick Pickles
Easy, fast and the best sidedish for any picnic or BBQ

A great alternative recipe to the daunting canning process of traditional pickles!


2 quarts

Preparation time:

20 minutes

Cook Time:

5 minutes


  • Approx. 6 cups of fresh vegetables: cucumbers, onions, fennel, beets, carrots, asparagus, summer squash, etc.
  • 2 tablespoons coriander seeds
  • 6 whole cloves
  • 2 teaspoons each of: mustard seed, whole peppercorns and all-spice berries
  • 4 cloves garlic, sliced or crushed
  • 6 sprigs of fresh dill
  • 2 teaspoons of whole peppercorns
  • 1/2 teaspoon of red chilli flakes (optional)
  • 2 cups white or apple cider vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 6 tablespoons pure maple sugar


  1. Depending on which vegetables you choose: wash, peel, slice, quarter or keep whole.
  2. Divide the veggies and the spices evenly between your two jars and set aside.
  3. Bring the water, vinegar, salt and maple sugar to a boil in a small pot, stirring occationally till sugar is dissolved.
  4. Using a funnel, carefully pour the pickling juice into the jars, making sure the liquid is at least a ½ inch over the top of the veggies.
  5. Once cool, place in the refridgerator to “marinate” for a minimum of 6-8 hours (the longer the better). Keeps up to two weeks.