Three-Hour Refrigerator Pickles Recipe
- 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
- 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.
1/4 cup: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 1455mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 1g protein.
Reviews for Three-Hour Refrigerator Pickles
"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 pickling 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"
"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!"