Go Back Email Link
+ servings
refrigerator pickles
Print Recipe
4.84 from 6 votes

Refrigerator Pickles

These quick and easy refrigerator pickles are super simple to make, healthy and satisfying, and filled to the brim with rich, spicy flavors! Gluten-free, vegan, refined sugar-free, too!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizers, Condiments, Gut Healing, Sides
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12
Calories: 14kcal
Author: Kristen Wood


  • 3 pickling cucumbers sliced length-wise into 4 spears each
  • 4 garlic cloves peeled & smashed
  • 1/4 teaspoon red chili flakes
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1 1/4 teaspoon sea salt or pink salt
  • 1 teaspoon coconut sugar


  • Slice the cucumbers and smash the garlic.
  • Place the garlic in the bottom of a pint-sized jar.
  • Pack the cucumbers (vertically) into the jar on top of the garlic. You want to place them so they are snugly fit and will not rise when brine is added.
  • Sprinkle chili flakes into the jar.
  • In a sauce pan over low heat combine water, vinegar, salt and sugar.
  • Heat, while stirring, just until salt and sugar are dissolved.
  • Pour this brine over your packed cucumbers in the jar until they are just covered.
  • Let sit uncovered for 10-15 minutes, or until jar is only slightly warm to touch.
  • Screw a lid on tightly and place in the refrigerator for at least 24 hours before serving.
  • Enjoy!


Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!
You might also like Vegan Gut Healing Recipes.
Also see: Pickled Cabbage


Serving: 1spear | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg