Quick Pickle Recipe Formula #1

This is a Refrigerator Pickle Recipe, also known as a Quick Pickle because this jar is not processed for long term storage. You make one jar at a time, you have permission to experiment and be creative with spices and vinegars. Since it is not processed by water bath you simply store it in the refrigerator. I chose a sweet brine for this recipe for beginner picklers.
Last Updated: March 14, 2026

One Quart Jar

• 1 cups vinegar (any vinegar that is 5% acidity)
• 1 cups water
• 2 tsp canning & pickling salt
• 1/2 cups sugar¹
• 1 Tbs spices, Pickling Spice works great

1. Select your vegetables to pickle. Wash and scrub vegetables. Cut off ends and slice or leave whole.
2. Stuff the veggies into a quart sized glass jar. Be sure the jar is warm and not cold, I usually run one under the hot water of the tap to warm it up.
3. Place all of the Brine ingredients to a boil in a saucepan, and boil for 2 minutes. Then remove from heat.
4. If you choose to, add any spices to the jar.
5. Carefully pour the brine over the vegetables in the glass jar. Fill up to half-inch headspace of the top of the jar.
6. Place the lid on the jar and put in the refrigerator. Allow the pickles to develop the flavor for at least two weeks for best results.

1. Adapted from: Let’s Preserve: Refrigerator Spring Pickles – Cooperative Extension: Food & Health – University of Maine Cooperative Extension ↩︎