Show Subscription Form




Refrigerator Pickles Recipe
Refrigerator Pickles Recipe photo by Taste of Home

Refrigerator Pickles Recipe

Read Reviews (12)
4.73 12
Publisher Photo
"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
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 24 servings

Ingredients

  • 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.

Directions

  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

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.

Reviews for Refrigerator Pickles(12)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!

MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
Reviewed Jul. 23, 2011

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

MY REVIEW
Reviewed Jun. 18, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT