Easy Refrigerator Pickles Recipe

5 62 56
Easy Refrigerator Pickles Recipe
Easy Refrigerator Pickles Recipe photo by Taste of Home
Publisher Photo

Easy Refrigerator Pickles Recipe

Read Reviews
5 62 56
Publisher Photo
This is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
Featured In: 22 Pickled Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 6 cups thinly sliced cucumbers
  • 2 cups thinly sliced onions
  • 1-1/2 cups sugar
  • 1-1/2 cups cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cloves

Directions

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups.

Test Kitchen Tips
  • Use this tasty brine to quick-pickle other vegetables such as summer squash and green beans.
  • This is a great way to use up produce right before it's on its last legs.
  • Originally published as Easy Refrigerator Pickles in Country Extra July 1999, p51

    Nutritional Facts

    1/4 cup: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.

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    • 6 cups thinly sliced cucumbers
    • 2 cups thinly sliced onions
    • 1-1/2 cups sugar
    • 1-1/2 cups cider vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon mustard seed
    • 1/2 teaspoon celery seed
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground cloves
    1. Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups.

    Test Kitchen Tips
  • Use this tasty brine to quick-pickle other vegetables such as summer squash and green beans.
  • This is a great way to use up produce right before it's on its last legs.
  • Originally published as Easy Refrigerator Pickles in Country Extra July 1999, p51

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    Reviews forEasy Refrigerator Pickles

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    MY REVIEW
    colleenblue User ID: 4378371 272208
    Reviewed Aug. 25, 2017

    "Going to try it. Just need to feel better to have the little energy it takes."

    MY REVIEW
    gunslinger User ID: 544392 269740
    Reviewed Jul. 20, 2017

    "Delicious! Great for when you just have a small amount of cucumbers or don't want to go to the trouble of canning them. Just enough spices to give it a great flavor!"

    MY REVIEW
    jjquilts User ID: 4221608 268980
    Reviewed Jul. 4, 2017

    "My new favorite pickle recipe! I reduced the onions to 1/2-3/4 cup and cut slivers from a quartered onion rather than rings; reduced the turmeric to 1/4 teaspoon; used whole cloves rather than ground cloves (didn't have any ground and also didn't want to make the liquid cloudy). I had to triple the liquid, though, in order to get enough. When I triple the recipe, I use 1/2 tsp turmeric and reduced the sugar to 4 cups. Yield was 5 pints. You can save leftover liquid and just add more cucumbers. I add a few slivers of red bell pepper for more color. You could also use this mixture for okra, peppers, squash, etc. Also, I like to soak my sliced cucumbers overnight in lime water, for extra crispness.

    The first batch or two goes right into the refrigerator. After that, I use the same liquid ratios x 4 or 8, and process in water bath canner for 10 min (pints) or 15 min (quarts). They need to cure for several weeks, so by the time they're ready, we've finished the refrigerator ones."

    MY REVIEW
    Lady Fingers User ID: 2682286 268814
    Reviewed Jul. 1, 2017

    "Try it with small cauliflower florets!"

    MY REVIEW
    misscoffeepot User ID: 7519492 263139
    Reviewed Mar. 6, 2017

    "Lovely recipe. Some mentioned they needed more brine- but if you pack more tightly, you will need less brine. Perhaps top off with more cucumber and onion. When ever i have a few cucumbers left over, I make a jar to set aside. Everyone loves these. Some asked how long they keep- well, once opened (and kept in the fridge) they last several weeks. That is if you do not eat them all first"

    MY REVIEW
    JCV4 User ID: 628113 254059
    Reviewed Sep. 13, 2016

    "I'm so glad I found this recipe to help me use up the abundance of cucumbers this year! This recipe is so easy to make and the pickles have a great balance of flavors. Even the onions taste great in this solution. I'm sure you could pickle just about anything with this recipe, it's great!"

    MY REVIEW
    gld2bmom User ID: 7191733 230435
    Reviewed Jul. 30, 2015

    "Love this easy and delicious recipe! The pickles' have just the right balance of sweet and tart!"

    MY REVIEW
    lesa1970 User ID: 8114922 228087
    Reviewed Jun. 17, 2015

    "directions were very simple to follow and very easy to make and they sure was delicious and definitely makes for a good gift ideal I love giving gifts especially when its something that I have made homemade and I believe people enjoy homemade gifts better than bought gifts thank you for the recipes"

    MY REVIEW
    katwhite45 User ID: 8364646 226012
    Reviewed May. 7, 2015

    "So easy, and so good!"

    MY REVIEW
    Gbro User ID: 7918859 50117
    Reviewed Aug. 5, 2014

    "I, like another reviewer, was confused by the 6 cups of veggies versus only 1.5 cups of the vinegar solution. I needed to triple it to cover all of the cucumbers and onions. I also couldn't find celery seed and substituted caraway seed. Fortunately, still turned out awesome. Very tasty. A bit floppy to pick up, but they were still crunchy to bite. I'll definitely be keeping this recipe. Thanks."

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