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Three-Hour Refrigerator Pickles Recipe
Three-Hour Refrigerator Pickles Recipe photo by Taste of Home

Three-Hour Refrigerator Pickles Recipe

Publisher Photo
I can't wait for my husband to get our garden ready each year. Cucumber seeds are the first to be planted. My grandchildren love to help me make these pickles and proudly carry a big jar home.—Sandra Jones, Troy, North Carolina
TOTAL TIME: Prep: 15 min. + chilling
MAKES:40 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 40 servings

Ingredients

  • 6 pounds cucumbers
  • 4 medium onions
  • 4 cups sugar
  • 4 cups white vinegar
  • 1/2 cup salt
  • 1-1/2 teaspoons ground turmeric
  • 1 teaspoon celery salt
  • 1 teaspoon mustard seed

Nutritional Facts

1 serving (1/4 cup) equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 1,455 mg sodium, 23 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. Slice the cucumbers 1/4 in. thick. Slice onions 1/8 in. thick. Place both in a large nonmetallic bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally. Yield: 2-1/2 quarts.
Originally published as Three-Hour Refrigerator Pickles in Taste of Home June/July 1996, p8

Nutritional Facts

1 serving (1/4 cup) equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 1,455 mg sodium, 23 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Three-Hour Refrigerator Pickles

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MY REVIEW
Reviewed Jul. 22, 2014

I made this recipe for the first time today! I did adjust the recipe by using just 6 cups of thinly sliced unpeeled cucumbers, 2 cups thinly sliced Vidalia onion, 3/4 cup sugar, 3/4 cup cider vinegar, 1/2 tsp. salt, 1-1/2 tsp. ground turmeric and 2 tsp. pickling spices! I combined the sugar, vinegar, salt, turmeric and pickling spices together in a saucepan and let mixture just come to a boil! I then stirred until the sugar and spices were dissolved. I placed the cukes and onions in a large bowl (non-metallic) and poured the pickled mixture over the veggies, and stirred 5 minutes with a large serving spoon. I did place the pickles in a large square 2-3/4-quart Corningware casserole dish with a lid and I chilled for the 3 hour time, then I removed pickles to 2 plastic containers with the picklling liquid. I sampled some of the pickles and they were so GOOD! Very crisp and yet tasty, not too sweet! I didn't want to use too many cukes and onions NOR a lot of sugar and vinegar! Sandra Jones, I thank you for this simple, yet delicious recipe! It's a keeper! delowenstein

MY REVIEW
Reviewed Jul. 27, 2011

These were very delicious and a hit with the family. It's a great recipe when you have cucumbers to use up but not enough time to devote to canning. Super easy!

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