Refrigerator Pickles Recipe
Refrigerator Pickles Recipe photo by Taste of Home

Refrigerator Pickles Recipe

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4.5 14 13
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"These pickles are some of the best I have ever eaten. They're so good and easy to make that you'll want to keep them on hand all the time. My in-laws send over produce just so I'll make more!" —Loy Jones Anniston, Alabama
TOTAL TIME: Prep: 25 min. + chilling
MAKES:24 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 24 servings


  • 3 cups sliced peeled cucumbers
  • 3 cups sliced peeled yellow summer squash
  • 2 cups chopped sweet onions
  • 1-1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed

Nutritional Facts

1/4 cup equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 50 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.


  1. Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool.
  2. Cover tightly and refrigerate for at least 24 hours. Serve with a slotted spoon. Yield: 6 cups.
Originally published as Refrigerator Pickles in Taste of Home June/July 2008, p47

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Reviewed Aug. 1, 2015

"Very good pickles. The odd thing is presentation. They taste very much like my favorite bread and butter pickle recipe, but have no color at all. Sounds crazy but my thinking was if I added some green and yellow food coloring, than people would enjoy them more."

Reviewed Aug. 30, 2014

"I had never made any type of pickles before but after reading the reviews, I decided to give it a try. I made half of the amount, using one cup cucumbers and two cups of squash (what I had on hand). I also did not have any mustard seed. They turned out great!"

Reviewed Aug. 15, 2013

"What a great way to use some of the numerous cucumbers from my garden! This recipe was easy to make, with ingredients I had on hand. I only used 2/3 cup sugar, used all cucumbers, no squash, and didn't peel the cucumbers. The pickles turned out great! I gave some to friends, who quickly asked for the recipe -- new Taste of Home fans!"

Reviewed Aug. 14, 2012

"The only reason I am giving this 4 stars is that it is a bit too sweet for me. I think the next time I will cut the sugar down by half. Otherwise, this is a very simple way to enjoy cucumbers!"

Reviewed Jun. 27, 2012

"These were ok. Something seemed to be missing flavor-wise compared to the other pickle recipes I make. I will say it is a great, fast way to use up my overabundant summer squash supply."

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