Mexican Refrigerator Pickles

Mexican Refrigerator Pickles, easy homemade refrigerator pickles ready the next day with no canning needed! These quick and easy Mexican pickles can be made mild or spicy and full of dill and Mexican flavor!

Something about summer makes me think about pickles. Is that weird? I love creating new and fun pickle flavors like these Mexican Refrigerator Pickles! Canning still kind of freaks me out so I always opt for quick and easy refrigerator pickles that are ready the next day. Can’t beat how easy these dill pickles with Mexican flavors come together. Another great addition to the Best Pickle Recipes list!

You don’t need a lot of crazy ingredients for these easy Mexican pickles. Most of the ingredients you probably have around. Definitely go for the fresh herbs rather than anything you have in your cupboard for these refrigerator pickles.

Think of these as refrigerator dill pickles with a twist! You might also like these Pickled Jalapeños.

Ingredients for Mexican Refrigerator Pickles

• Fresh dill – fresh will work a lot better than dried dill.
• Fresh cilantro – same as above, go for the fresh herbs.
• Onion – any type of onion will do although we just used a white onion.
• Garlic – you can add more/less garlic to your personal preference.
• Jalapeno – fresh jalapeno will give these pickles a little kick but you can add more/less.
• Cucumbers – for best results go for small thin firm cucumbers that don’t have a lot of seeds.
• Water – easy enough!
• White vinegar – you could substitute other types of vinegar but other kinds of vinegar can have a much stronger flavor.
• Sugar – just regular old granulated sugar works best.
• Taco seasoning – use your favorite brand or even homemade taco seasoning.
• Salt– the taco seasoning has a lot of salt so you shouldn’t need to add too much more.
• Black pepper – just a little for flavor.

How to Make Mexican Refrigerator Pickles

Quick Tips for Best Results

• Use fresh herbs and ingredients.
• Use high-quality mini cucumbers that are firm, crisp, and not full of seeds.
• Refrigerate the pickles overnight or 24 hours to give the pickles enough time to cool completely and absorb the flavor.
• Try the recipe as-is the first time then experiment with other flavors the next time.
• Use a glass jar or non-reactive container so that the pickles don’t absorb other flavors.

If Mexican flavors aren’t quite your thing, be sure to check out my other pickles including my super popular Spicy Pickles and Overnight Homemade Pickles (dill). These Refrigerator Sweet Pickles have also been very popular.

These fun homemade pickles would be great on all sorts of things like my Killer Burger or even in a fun pickle dip.

Mexican Refrigerator Pickles FAQ

Can I add other spices or herbs to these homemade pickles?
YES! Feel free to add your favorite herbs and spices. Although I do highly recommend fresh herbs and spices for these pickles, feel free to experiment. Different taco seasonings would be a great start or try adding other types of peppers, cumin, or even Mexican oregano.

My pickles don’t have much taste, what went wrong?
Generally, when I hear this I ask what kind of cucumbers you used. Large watery pickles with a lot of seeds don’t typically make the best pickles with this recipe. I suggest small thin firm cucumbers that don’t have a lot of seeds. I like to use “mini” cucumbers that I buy in a package in my produce department. Try different types of cucumbers until you find ones you like.

How do I make these Mexican Refrigerator Pickles spicier?
Now we’re talking! Try adding more jalapeno or different types of dried or fresh peppers.

What can I use these pickles on?
These pickles can be used in place of regular dill pickles in any of your favorite foods. They’d be great on burgers, hot dogs, or sandwiches. Or try them chopped in your favorite Mexican food such as tacos. They’d also be great chopped in dips, or just serve them up all by themselves for people to snack on.

Do you have to refrigerate pickles or how do I store them?
Yes, these pickles should be stored covered in the refrigerator.

How long do refrigerator pickles last?
Well depending on the quality of your ingredients these refrigerator pickles could last a few weeks to a few months. They generally don’t last that long in our house though!

Hope you enjoy these Mexican Refrigerator Pickles! Check out my Ranch Refrigerator Pickles for another fun homemade pickle recipe.

Like making your own condiments? Be sure to check out my Homemade Ranch Dressing (SO much better than anything in a jar from the grocery store), and our family’s awesome secret sauce, Boom Sauce that is great on just about everything!

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Mexican Refrigerator Pickles

Mexican Refrigerator Pickles, an easy overnight pickle recipe with no canning involved!

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Yield 12 servings (makes about 3 cups)

Calories 6kcal

Author Lisa Huff

Ingredients

 

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• 1/2 cup (or handful) of fresh dill sprigs
• 1/2 cup fresh cilantro
• 1 clove garlic chopped
• 1/4 cup chopped onion
• 3 slices jalapeno
• 3 cups thinly sliced small cucumbers
• 1 1/2 cups water
• 3/4 cup white vinegar
• 1 Tablespoon granulated sugar
• 1 Tablespoon taco seasoning
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

• Place dill, cilantro, garlic, onion, and jalapeno slices in a large mason jar. Fill jar to top with cucumbers.
  
• Meanwhile, place the water, vinegar, sugar, taco seasoning, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight.

Notes

SNAPPY TIPS: We had better luck with small, thin, firm cucumbers rather than larger ones with a lot of seeds. Make sure your cucumbers are completely covered with the liquid. Depending on your jar and size of cucumbers, the recipe may take a little more or less than 3 cups of cucumbers. For a less spicy pickle, reduce the jalapeno slices or add more for spicier.

SNAPPY SUBSTITUTIONS: Instead of a large mason jar, you could use another large container although I would suggest not using plastic.

Course: Condiment

Cuisine: American

Keywords: homemade condiment, refrigerator pickle recipe

Did you try this recipe?Tag @SnappyGourmet or #SnappyGourmet!

Nutrition:

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg

(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)

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About Lisa Huff

Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.