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Easy Refrigerator Pickles

These refrigerator pickles are 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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 cups

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.

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

    Reviews

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    Average Rating:
    • VICKIE
      Mar 9, 2020

      I’ve had these up to about 9 months! Just starting to lose their crunch. I make several gallon every year

    • ubu
      Sep 1, 2019

      With an abundance of cucumbers, I looked for an easy pickle recipe and found this. We tasted them the next day and loved them. This is a recipe going into my regular recipe box!! I didn't have celery seed or mustard seed, so used pickling spice instead, and a pinch of dill. I had to double the liquid part in order to fill the jars.

    • KristineChayes
      Aug 19, 2019

      Love these savory sweet pickles! I’ve been making them since the recipe was first published. My garden produces many cucumbers every year and this is my family’s favorite way to eat them!

    • Margaret
      Jun 18, 2019

      Great recipe. I had five cups of cucumbers. Used 2 cups vinegar and 2 of sugar. Didn’t have turmeric. Still short on liquid. Used stone to stuff cukes into two quarter jars. Poured in liquid. Then turned upside down. The liquid is now at the top of the jar. Those are the ones we’ll eat first and simply turn the jar upside down until the cukes and liquid are equal and then I’ll set the jars upside like they belong.

    • rusty2fan
      Jun 28, 2018

      how long will they last in the refrigerator

    • colleenblue
      Aug 25, 2017

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

    • gunslinger
      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!

    • jjquilts
      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.

    • Lady Fingers
      Jul 1, 2017

      Try it with small cauliflower florets!

    • misscoffeepot
      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