Easy Refrigerator Pickles

Name: Easy Refrigerator Pickles
Prep time: 20 min
Total time: 20 min
Yield: 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

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

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.

Originally published as Easy Refrigerator Pickles in Country Extra July 1999

Reviews

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Average Rating:

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
JCV4

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!
gld2bmom

Jul 30, 2015

Love this easy and delicious recipe! The pickles' have just the right balance of sweet and tart!
lesa1970

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
katwhite45

May 7, 2015

So easy, and so good!