11 Quick Refrigerator Pickle Recipes

These crisp and flavorful pickles are ready to eat just 24 hours from when you make them. They will keep in the refrigerator for several months.

These cucumber pickles have a classic deli dill flavor and crunch. They are ready to eat in just a few days, but if you can manage to wait a week or two they will be even better.

Pickled cabbage? Why not. This pickled cabbage recipe is great when paired with deep-fried or grilled fish tacos, and makes a lovely complement to a heavy, braised pork sandwich. Although cabbage might not be the first thing you think to pickle, you'll soon find yourself sprinkling it on tacos, pitas, flatbread, sandwiches, and more. It's an ideal way to brighten up any bowl or snack with a little tang, sweetness, and crunch.

Tangy but not too sour, flavorful without being overly spiced, this cauliflower pickle is a party favorite. It is especially attractive if you make it with ​Romanesco cauliflower, but equally good made with regular white cauliflower.

These easy to make, tasty pickles are ready to eat within 24 hours. They look especially attractive if you make them with a colorful variety such as watermelon radishes.

These pickled beans look especially attractive if you make them with a mix of green beans and yellow wax beans. They are ready to eat in just a day.

This quick smashed pickles recipe benefits from getting in there and actually whacking Kirby cucumbers with a heavy object to create cracks and fissures so the brine will penetrate quickly and thoroughly. The technique is so effective, you can enjoy these pickles in two hours or less.

Pickled red onions are a tasty and less pungent way to get onion flavor without quite so much bite. This quick version of pickled red onions ​is "pickled" in about 15 minutes and ready to add to salads and sandwiches or hamburgers and sausages.

These asparagus pickles have a much lighter flavor than canned asparagus pickles (which are much heavier on the vinegar). They are ready to eat in just three days.

Even people who think they don't like beets are won over when they taste them made this way. The texture is much nicer than that of canned beets, and the vinegar and garlic are subtle rather than pungent. If you make your own herbal vinegar, chive or garlic chive blossom vinegar works well here—just leave out the garlic called for in the recipe.

If you are lucky enough to live in a place where almond trees grow, definitely try these lightly tart, tangy treats.