Refrigerator pickles are quick, easy, and perfect for small batches—but they require cold storage. Water bath canning creates shelf-stable jars that last a year or more, ideal for large harvests. Choose based on how long you want them to last and how much effort you’re willing to put in.
If you’ve ever stood in your kitchen holding a bowl of freshly sliced cucumbers and wondered, “Should I just toss these in the fridge or go through the canning process?”—you’re in good company. Both methods make delicious pickles, but they serve different purposes. Let’s walk through which is better depending on your goals, your time, and your storage space.
🧊 Refrigerator Pickles (Quick Pickles)
Fridge pickles are exactly what they sound like—veggies pickled in a vinegar brine and stored in the refrigerator.
Pros:
- Fast and easy—ready in 24 hours
- No special equipment needed
- Great for small batches or trying new flavors
- Crispier texture since there’s no heat processing
Cons:
- Must be kept cold at all times
- Shorter shelf life (a few weeks to a couple months)
- Not ideal for large harvests
👉 New to pickling? How to Pickle Just About Anything (Safely and Deliciously) walks you through every step.
🔥 Water Bath Canned Pickles
Canning involves pouring hot brine over packed jars and then boiling them in a water bath to create a vacuum seal.
Pros:
- Shelf-stable for up to a year (or more)
- Great for large batches and long-term storage
- Doesn’t take up fridge space
Cons:
- Requires canning tools (jar lifter, pot, etc.)
- Takes more time and prep
- Heat can slightly soften the pickles
USDA Tip: Always use vinegar with at least 5% acidity and follow tested recipes to ensure safety when canning. You can learn more about safe vinegar ratios in What Is the Vinegar to Water Ratio for Pickling?
🥒 Which One Is Right for You?
| Scenario | Go With… |
|---|---|
| Just a few jars to eat within a month | Refrigerator Pickles |
| Want pantry-stable jars that last a year | Water Bath Canning |
| Don’t want to invest in canning gear | Refrigerator Pickles |
| Putting up a large garden harvest | Water Bath Canning |
🧡 Anne’s Two Cents
I do both—just not for the same reason. When I’ve got a handful of cucumbers or a couple onions to use up, I’ll make refrigerator pickles with whatever flavors I’m craving that week. But when I’m staring at a bumper crop from the garden, I pull out my water bath canner and preserve them for the months ahead.
And if you’re using a seasoning mix like Mrs. Wages, both methods work—you just follow the directions for whichever type you’re doing.
Bottom Line
Use refrigerator pickling for speed and simplicity, and use water bath canning when you want your pickles to last. Either way, you’ll have something crisp, tangy, and satisfying in the jar.
👉 For a complete beginner-friendly guide, check out How to Pickle Just About Anything (Safely and Deliciously).
Anne James—lovingly known as Jelly Grandma—is a professional canner, seasoned home cook, and lifelong preserver of traditional Southern skills. With over 55 years of hands-on experience in canning, gardening, cooking, and quilting, Anne brings generations of wisdom to every guide she writes.
Featured in both local media and by national brands like Hershey, Anne now shares her knowledge through PreservingSweetness.com and her YouTube channel, helping others rediscover the “old ways” of living well and making things from scratch.