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Easy Refrigerator Pickles

 Easy Refrigerator Pickles
This is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
24 ServingsPrep: 20 min. + chilling


  • 6 cups thinly sliced cucumbers
  • 2 cups thinly sliced onions
  • 1-1/2 cups sugar
  • 1-1/2 cups cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cloves


  • Place cucumbers and onions in a large bowl; set aside. Combine
  • remaining ingredients in a saucepan; bring to a boil. Cook and stir
  • just until the sugar is dissolved. Pour over cucumber mixture; cool.
  • Cover tightly and refrigerate for at least 24 hours before serving.
  • Yield: 6 cups.
Nutritional Facts: 1/4 cup equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 50 mg sodium, 15 g carbohydrate, trace fiber, trace protein.