Three-Hour Refrigerator Pickles Recipe

Three-Hour Refrigerator Pickles Recipe photo by Taste of Home

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I can't wait for my husband to get our garden ready each year. Cucumber seeds are the first to be planted. My grandchildren love to help me make these pickles and proudly carry a big jar home.—Sandra Jones, Troy, North Carolina

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Three-Hour Refrigerator Pickles Recipe

Prep: 15 min. + chilling

Yield: 40 Servings

15 15

Ingredients

6 pounds cucumbers
4 medium onions
4 cups sugar
4 cups white vinegar
1/2 cup salt
1-1/2 teaspoons ground turmeric
1 teaspoon celery salt
1 teaspoon mustard seed

Directions

Slice the cucumbers 1/4 in. thick. Slice onions 1/8 in. thick. Place both in a large nonmetallic bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally. Yield: 2-1/2 quarts.

Nutritional Facts 1 serving (1/4 cup) equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 1,455 mg sodium, 23 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Three-Hour Refrigerator Pickles in Taste of Home June/July 1996, p8

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Three-Hour Refrigerator Pickles

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(1-1) of 1 reviews

Reviewed on Jul. 27, 2011 by justmbeth

These were very delicious and a hit with the family. It's a great recipe when you have cucumbers to use up but not enough time to devote to canning. Super easy!