Back to Refrigerator Pickles

Print Options


Card Sizes

Refrigerator Pickles Recipe

Refrigerator Pickles Recipe

"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 YIELD: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


  • 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.

Nutritional Facts

1/4 cup: 43 calories, trace fat (trace saturated fat), 0mg cholesterol, 50mg sodium, 11g carbohydrate (9g sugars, 1g fiber), trace protein Diabetic Exchanges:1/2 starch

Reviews for Refrigerator Pickles

Sort By :
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."

Reviewed Jul. 23, 2011

"Made these the last few summers. Very good. I also canned them this year for latter."

Reviewed Jun. 18, 2011

"Family Favorite!!! Just finished making 6 quarts --- they won't last the weekend!!!"

Reviewed Jun. 14, 2011

"Not sure how long they last, we usually run out before they go bad - lol. I have never tried freezing them..."

Reviewed Aug. 9, 2010

"Very good. The whole family loved them. Sharing recipe with my sister-in-law who has way too many yellow squash!!!"

Reviewed Aug. 6, 2010

"My husband made this recipe without the yellow squash (did'nt have any on hand). It was the best! He has fresh jalopenos brewing now. Mix it up with whatever veggie you want!"

Reviewed Jul. 20, 2010

"I love this simple and delicious recipe. I omitted the squash and doubled the cukes so my kids would eat it. It reminds me of the cucumbers my grandma made when I was a little girl! I remember her carefully canning them. It was my job to carry them downstairs to the cupboard after they were cool. Ahh, memories!"

Reviewed Jun. 19, 2010

"This is a family favorite!!! I made it for the first time the weekend after I saw itin the magazine --- and have been asked for them every family get together & church pot luck since!!!"

Reviewed Sep. 1, 2009

"RE: Refrigerator Pickles:

How long do they last in the refrigerator? Can they be frozen?"

Reviewed Aug. 30, 2008

"My granny made this when I was a little girl---yummy-Cpuppy"

Loading Image