Refrigerator Pickles Recipe
Refrigerator Pickles Recipe photo by Taste of Home
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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
Recommended: 22 Pickled Recipes
TOTAL TIME: Prep: 25 min. + chilling
MAKES:24 servings
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: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 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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katlaydee3 User ID: 3741999 230553
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."

newrecipejunkie User ID: 876567 78760
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!"

KristineChayes User ID: 1441542 209016
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!"

lorchen User ID: 3739277 209015
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!"

justmbeth User ID: 1196484 152366
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."

bayrack101 User ID: 1681548 166630
Reviewed Jul. 23, 2011

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

phylon96 User ID: 3062658 96349
Reviewed Jun. 18, 2011

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

Hawghead User ID: 760115 96348
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..."

selota User ID: 165234 68759
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!!!"

mkhines User ID: 5335038 97903
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!"

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