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Refrigerator Garden Pickles

 Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
32 ServingsPrep: 20 min. Cook: 15 min. + chilling


  • 6 cups sugar
  • 6 cups white vinegar
  • 1/4 cup celery seed
  • 1/4 cup mustard seed
  • 2 tablespoons canning salt
  • 10 medium carrots, halved and quartered
  • 3 medium cucumbers, sliced
  • 3 medium sweet red peppers, cut into 1-inch pieces
  • 2 large onions, halved and sliced
  • 1 bunch green onions, cut into 2-inch pieces


  • In a Dutch oven, combine the first five ingredients; bring to a boil,
  • stirring to dissolve sugar. Meanwhile, place the remaining
  • ingredients in a large bowl.
  • Pour hot liquid over vegetables; cool. Transfer to jars, if desired;
  • cover tightly. Refrigerate for 6-8 hours before serving. Store in
  • the refrigerator for up to 1 month. Yield: 7 pints.