Vegan Buffalo Ranch Pickles
Looking for a buffalo ranch pickles recipe that doesn’t use a seasoning packet? We have the answer! Our homemade refrigerator buffalo pickles are made from-scratch using fresh garden cucumbers and completely vegan and dairy-free!
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Our refrigerator pickle recipes are always a huge hit – on the blog, with our neighbors, and in our own house!
So, I’m always on the lookout for a new flavor to try. When I came upon the idea of Buffalo Ranch Pickles on TikTok, I was sold. Buffalo and ranch are two of my favorite flavors; I had to try it!
But most of the recipes I’ve seen online use a ranch seasoning packet which is unfortunately not vegan because of the buttermilk powder used. So, we got to work creating our own version!
Although I loved the idea, I honestly wasn’t sure if these were going to live up to the hype. I really wanted them to taste like buffalo ranch and not some watered down kind of maaaaayyybe version of it. I am happy to report: They definitely live up to the hype! And now I’m putting them on everything!
Vegan chicken sandwiches, meet buffalo pickles.
Burger night? Better get the buffalo ranch pickles!
I even used these pickles to make a pickle ranch dip (similar to the one in our buffalo pizza recipe)!
And I’m sure that list will expand the more we make them…which is going to be often.
This from-scratch spicy ranch pickle recipe made right in your refrigerator (no stovetop required!) is the easy healthy way to enjoy buffalo ranch pickles. And you can use any cucumber, which is especially awesome during summer garden season when cucumbers are plentiful!
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Ingredients for Buffalo Ranch Dill Pickles
You’ll start with 1lb of cucumbers. This is usually one large cucumber (especially if you grow them in your garden!).
For the buffalo ranch pickle brine, you’ll need:
- Garlic cloves – minced
- Onion powder
- Sugar
- Lemon pepper seasoning
- Dehydrated minced onion
- Ground black pepper
- Garlic powder
- Dried parsley
- Dried dill
- Sea salt
- Hot water – It needs to be hot to dissolve the spices. We just heat up our electric kettle.
- Vegan-friendly buffalo sauce – Read more about this in our Tips and Tricks section below! In a pinch, you can also just sub your favorite hot sauce.
- Apple cider vinegar
- Distilled white vinegar
How to Make Buffalo Ranch Refrigerator Pickles
Our refrigerator pickle method makes these spicy pickles a breeze to make!
Step 1: Prep your cucumbers
Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers into 1/4 inch slices and place in the jar.
We used a Microplane jar top slicer attachment to make this process easy and slice our pickles right into the jar!
Step 2: Make the brine
Mince your garlic cloves. Add these and all the rest of your spices to the jar. Pour in the hot water, buffalo sauce, and vinegars carefully until all the pickle slices are covered completely.
Then, put the lid on the jar and give it a good shake.
Step 3: Let them steep
Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)
How to Use Buffalo Ranch Refrigerator Pickles
Here are some of our favorite recipes to pair with these homemade pickles:
- Vegan Chicken Sandwiches – Using either store-bought vegan chicken patties like Beyond Meat or our tofu cutlet recipe!
- Use these pickles in our Dill Pickle Hummus recipe!
- Vegan Tuna Salad Sandwiches
- TVP Sloppy Joes
- Plant-based burger night! Use a store-bought burger like Impossible or Beyond Meat or make our Copycat Beyond Meat Burgers!
- Chop them up to make the pickle ranch dressing in our Vegan Buffalo Chicken Pizza!
- Enjoy them right out of the jar for the perfect snack for game day or just a Tuesday!
- On a vegan BLT with our rice paper bacon and perhaps some sliced avocado – yum!
Tips and Tricks
- We highly recommend using the jar top slicer attachment from Microplane to make this process easy and low-mess! It’s so easy to use, affordable (under $15!), and slices the cucumbers perfectly every single time. I am such a mess with slicing veggies evenly by hand, so this thing is a lifesaver!
- If you have some of our homemade vegan ranch seasoning on hand, you can skip all the spices and just add 1/2 cup of that to the brine.
- The classic Frank’s wing sauce is vegan-friendly, but not all buffalo sauce is so make sure you read the ingredients before purchasing. If you’re looking for a homemade buffalo sauce, check out our buffalo soy curls recipe!
- Make sure you use a wide mouth mason jar, so the pickles are easy to remove and enjoy!
- Feel free to add some red pepper flakes to the pickle brine if you really like it spicy!
More Refrigerator Pickle Recipes
I am so excited to hear what you think of these buffalo ranch pickles recipe! We have been putting them on everything and anything. My favorite so far is on vegan chicken sandwiches!
When you make it, don’t forget to leave a star rating and review on the recipe below. This helps so much in getting our recipes out to more people. And we love hearing about your experience!
Buffalo Ranch Refrigerator Pickles
Equipment
Ingredients
- 1 lb cucumbers sliced 1/4 inch thick
For the Brine:
- 4-5 garlic cloves minced
- 2 tsp onion powder
- 1 tsp sugar
- 1 tsp lemon pepper seasoning
- 1 tsp dehydrated minced onion
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp dried dill
- 1/8 tsp sea salt
- 1 cup hot water
- 1/2 cup buffalo sauce
- 1/4 cup apple cider vinegar
- 1/4 cup distilled white vinegar
Instructions
Prep the ingredients:
- Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers into 1/4 inch slices and place in the jar. We used a Microplane jar top slicer attachment to make this process easy and slice our pickles right into the jar!
Make the brine:
- Mince your garlic cloves. Add these and all the rest of your spices to the jar. Pour in the hot water, buffalo sauce, and vinegars carefully until everything is covered completely. Then, put the lid on the jar and give it a good shake.
Let it steep:
- Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)
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