This is the recipe we keep on repeat every spring—bright, tangy, just the right amount of garlic, and packed with crunch. No fancy canning gear. No boiling jars. Just a quick stovetop brine and a jar of fresh veggies ready to soak up the flavor.
Why fridge pickles?
They’re fast. They’re easy. And best of all? You get that bite—the one that’s snappy, cold, and vinegar-kissed—without waiting weeks. Just give them a few hours in the fridge and they’re good to go. We love tossing these pickles on burgers, chopping them into tuna salad, or—let’s be honest—eating them straight from the jar.
But here’s the secret weapon:
💡 Vacuum seal your pickles once they’re cooled.
Using the Mason Genie Vacuum Sealer helps lock in freshness, preserves that crisp texture, and keeps fridge smells from sneaking in. It’s like an airtight insurance policy for your favorite snack.
Ingredients:
- 4 medium cucumbers, thinly sliced
- 1 small onion, thinly sliced
- 1 cup white vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ÂĽ teaspoon red pepper flakes (optional)
- Fresh dill, chopped (optional)
How to Make It:
- In a large mixing bowl, combine sliced cucumbers and onions.
- In a saucepan, stir together vinegar, water, sugar, salt, black pepper, garlic powder, and red pepper flakes. Bring to a gentle simmer, stirring occasionally, until the sugar dissolves.
- Pour the hot brine over the cucumber mixture and stir to combine.
- Let it cool to room temp, then transfer into mason jars and refrigerate for at least 4 hours (overnight is even better).  Tip: use a durable stainless steel funnel for minimal mess.
- Once cool, seal the jars with your Mason Genie for maximum crunch and longevity.
- Garnish with dill and enjoy!
đź«™ Tips for Pickling Success:
- Use thin, even slices for consistent crunch.
- Want it sweeter? Add an extra tablespoon of sugar.
- Like a little heat? Don’t skip the red pepper flakes.
- Store sealed jars in the fridge for up to 2 months.
Whether you’re diving into your first jar of homemade pickles or looking for ways to preserve your spring produce haul, this recipe is a guaranteed crowd-pleaser.
Want more zero-fuss, high-flavor recipes like this one? Let us know! We want to hear from you. Send us an email at support@masongenie.com or shoot us a message here.