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
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
Reviews
I’ve had these up to about 9 months! Just starting to lose their crunch. I make several gallon every year
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.
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!
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.
how long will they last in the refrigerator
Going to try it. Just need to feel better to have the little energy it takes.
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 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.
Try it with small cauliflower florets!
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