Easy Refrigerator Pickles Recipe
- 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
- 1. 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.
1/4 cup: 58 calories, trace fat (trace saturated fat), 0mg cholesterol, 50mg sodium, 15g carbohydrate (14g sugars, trace fiber), trace protein
Reviews for Easy Refrigerator Pickles
"Love this easy and delicious recipe! The pickles' have just the right balance of sweet and tart!"
"directions were very simple to follow and very easy to make and they sure was delicious and definitely makes for a good gift ideal I love giving gifts especially when its something that I have made homemade and I believe people enjoy homemade gifts better than bought gifts thank you for the recipes"
"So easy, and so good!"
"I, like another reviewer, was confused by the 6 cups of veggies versus only 1.5 cups of the vinegar solution. I needed to triple it to cover all of the cucumbers and onions. I also couldn't find celery seed and substituted caraway seed. Fortunately, still turned out awesome. Very tasty. A bit floppy to pick up, but they were still crunchy to bite. I'll definitely be keeping this recipe. Thanks."
"Super easy & very tasty! I followed another reviewer's suggestion to use less sugar & cut it in half. The pickles are still sweet & tangy. I also omited the ground cloves since they were alittle too expensive, seems fine without it. We will continue to make these to have around to nibble on. Great snack item!"
"I've made these for years.Similar to a bread & butter pickle. Lasts until gone. We've still had them for Christmas!"
"Have never made refrigerator pickles. I see someone has already asked how long they will keep. I did not see that anyone answered. Can someone please let us know how long they keep please? thanks"
"Easy to make. Good flavor. Would love in larger Amt and be able to can. Refrig space at a premium."
"I prepared these pickles for the first time today! I used LESS sugar and vinegar-I used 1-1/4 cups of cider vinegar and at least 3/4 cup sugar, 1/2 tsp. salt, 1 tsp. pickling spices and 1/2 tsp. turmeric in this recipe! The pickling spices contained a host of herbs/spices which gave these pickles a very pleasant taste! I did keep the amount of cucumbers and onions the same amount, combined the sugar, salt, vinegar, turmeric and pickling spices in a large saucepan, brought to a boil and stirred just until the sugar had dissolved. I poured the pickling liquid over the cucumber mixture and allowed to cool, tossed the pickles together with a large serving spoon for 5 minutes! These pickles are now in our family refrigerator, chilling the allotted 24-hour time! I'd placed the pickles in a large bowl, covered top with plastic wrap and put into refrigerator! This recipe is a keeper and SO SIMPLE! I admit that I do NOT go for canning foods, so to try this recipe and then see how good they are is for me! Thank you, Catherine Seibold, for sharing your recipe! delowenstein"
"Awesome and easy...Hayley Sambo people are saying up to a year and also can be frozen"
"How long will they keep in the fridge please?"
"These are awesome! They were so easy to make! I asked my husband if he wanted to try them and he was like "they're done already?" Great recipe and thanks for sharing!"
"Sweet, sour, crunchy, and EASY!"
"Awesome, easy recipe! My family and coworkers loved them. Making another batch today. Thanks for sharing"
"Made refrigerator pickles for years. This recipe also works for simple Zucchini (green summer squash) refrigerator pickles. Just substitute small (6 to 7 inches long) squash sliced half inch thick in place of the cucumbers. I also add a pinch of fennel seed and a 3 inch long cinnamon stick to ramp up the flavor."
"These are cooling on my counter as we speak! I've never made pickles before so I appreciated how simple this recipe was...and the fact that I had all the ingredients on hand. The only thing I will add is that I had to add probably another cup of vinegar mixture in order to cover all the cucumber and onion slices in the big Mason jar I used. A cup and a half just didn't do it, not even half the jar. Having to make another batch of vinegar mixture allowed me to be a bit creative though...I used white vinegar and more savory spices to offset the large amount of sugar in the recipe. The whole kitchen smells so good now! Can't wait to try them!"
"Followed recipe to a T and these are fantastic! Getting ready to make a second batch."
"I love these pickles and have been making them for way too many years"
"REALLY don't like "sweet" in my pickles. Can anybody tell me how to adjust this recipe so that I don't get that sweet taste? I will also add dill to mine. Thanks in advance!"
"I have been making these pickles for many years. After the pickles themselves are gone, i slice up more cucumbers and add to the "juice" that is left. I have found i can do this several times, before having to start all over again."
"I Made these last year and they came out wonderful. was wondering if can use the same recipe for beets?"
"Super fast, super easy, super good!"
"Help! Help! I am making this recipe for the first time right now. Yikes! It calls for cider vinegar. Is it OK to use Organic Apple Cider Vinegar with mother? Or is it best to use the process Cider vinegar?"
"It is indeed VERY simple and quick. The pickles are crisp and tasty. They are a good cross between a sweet pickle and dill."
"This recipe was super easy! I couldn't wait to try them after the 24 hours. They were very crunchy, which is good. I think next time I would use less clove, that was a little over powering for me and I'd make sure to cut the onions as thin as possible."
"I neglected to rate this recipe, It's definitely %+ stars"
"I don't "can" so I tried this recipe and loved it. It's so easy and the results are delicious! This is a keeper and I've made it twice since I have a good crop of cucumbers this year. Try it you will love it even if sweet pickles is not your favorite. My husband loves dills but loved this recipe."
"These are so easy, and so tasty! We love them!. Can't keep my husband out of the jar."
"very similar to an old recipe of my mother's that I used to love & will be happy to reproduce - thank you !"
"So easy and really good.......had abundant crop of cukes.....so plan to make more and give as gifts."
"I had about 2 lbs. of Kirby cucumbers leftover after making processed Bread & Butter Pickles with my regular recipe. So I used them to make these 'Easy Refrigerator Pickles' - which just might be the only kind of pickles I ever make again! They took so much less time and are so tasty. My husband loves that they are crisp. The onions add a lot too. Next time I will make more of the liquid right up front, so I don't have to go back and make more."
"As good as Mrs. Wages recipe. Maybe better..."
"Wonderful recipe, and very easy to make !!!"
"This is a great, crunchy pickle even after extended time in the fridge..like a year or more.It's the best."
"Yes, fully submerge the pickles, as with anything you can. Love this recipe with Splenda!!"
"lulumom - I have always used chopped REAL garlic!! Also add chopped green peppers. YUM!!"
"Haven't made these yet but when I do, I will def. have to add garlic powder."
"Tasty but I doubled the brine and also used 1 tbsp. Of pickling spice."
"Delish ! I made them using Equal sugar substitute. Not too thrilled with the after taste of the Equal. so I made a 2nd batch using "real" sugar. Much better ! I am diabetic, but maybe the tad of sugar I'll consume won't be harmful. I used Vidalia onions with my cukes. Yummy !"
"I've been making this seems like forever and have been using granular Splenda and white vinegar. They also keep in frig for weeks if they last that long. Work well in the freezer also."
"This is the best and easiest pickle recipe yet!"
"I love using cucs from my garden to make pickles, this year I didn't plant any cucs but my dad did and I just have been using them. I do think that they taste like bread and butter pickles which I love eaing but I think that I'm going to try to make them next time w/splenda just for the calorie issue :)"
"I am in the midst of making these pickles and am not sure if pickles have to totally submersed in brine when I am filling the mason jars. Any comments would be appreciated."
"I am making these pickles and filling the mason jars. Do I fully submerse the pickles in brine? If so, it seems like I have more pickles than brine! Any comments would be aprreciated"
"I have not made this yet. Wondering if you can use Splenda in place of the sugar?"
"I'm wondering if you can use whole pickles instead of cutting them up! Sounds so easy! Anyone know??"
"I have made recipes very much like this and they keep forever, like all winter."
"Can anyone tell me how long these will keep in my refrigerator? Also, wondering if a portion of these could be put in a freezer container and kept in the freezer. Would appreciate your input."
"My mother made these all the time when I was young. I plan to make this year. Can anyone tell me how long they are good for in the refrigerator without canning?"
"This recipe is easy and good."
"SO VERY EASY AND QUICK TO MAKE!!! I used regular and pickling cucs together in this.DELICIOUS!!! Tastes just like the bread and butter my grandmother would can. We love them on our hamburgers."
"very good, easy to make"
"Absolutely the best! I was looking for a way to use up a proliferation of pickles (mine are burpless eating, not pickling variety) and this recipe was a winner - very easy to make - very tasty - everyone has raved about them. Best of all, the pickles stayed crispy for over 2-weeks (can't say how much longer, we ate them all and I had to make more!). The only directions I would change are heating only the sugar and vinegar together, and putting the spices directly into a layered cucumber- & onion-filled quart jar. This way you don't lose any of the yummy spices on the sides of the pan - they are all in the jar."
"Great way to use up all those cucumbers. I make this with splenda for a low calorie dish."