Refrigerator Pickles


  • 2kgs small cucumbers

  • 1 small onion
  • 1 cup ACTIVATED apple cider vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon kosher salt (or coarse sea salt)


  1. Wash jars, lids, and rings in warm soapy water and rinse well. Set aside to dry or dry completely by hand. (Alternatively, run everything through the dishwasher.)
  2. Wash and dry the cucumbers.
  3. Thinly slice into 1cm thick rounds. Halve and thinly slice the onion. Toss the cucumbers and onion together in a large bowl to evenly distribute the onion among the pickles.
  4.  Pack the vegetables into the 2 jars, leaving about 1.5cm of space at the top.
  5. Pack them in as tightly as you can without smashing.
  6. Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat.
  7. Bring to a boil, stirring to dissolve the salt and sugar. 
  8. Pour the brine over the vegetables, filling each jar to within 1.5cm of the top (You might not use all the brine).
  9. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if needed.
  10.  Place the lids over the jars and screw on the rings until tight.
  11.  Let the jars cool to room temperature, then store the pickles in the refrigerator.


The pickles will improve with flavor as they age — try to wait at least 24 hours before using.


Refrigerator pickles will keep for about 1 month. If they develop any off flavors or smells, or if you notice fermentation, it's best to just discard the remaining pickles.