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Refrigerator Pickles

"These pickles are some of the best I have ever eaten. They're so good and easy to make that you'll want to keep them on hand all the time. My in-laws send over produce just so I'll make more!" —Loy Jones Anniston, Alabama
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    6 cups


  • 3 cups sliced peeled cucumbers
  • 3 cups sliced peeled yellow summer squash
  • 2 cups chopped sweet onions
  • 1-1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed


  • Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; 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. Serve with a slotted spoon.
Nutrition Facts
1/4 cup: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

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Average Rating:
  • katlaydee3
    Aug 1, 2015

    Very good pickles. The odd thing is presentation. They taste very much like my favorite bread and butter pickle recipe, but have no color at all. Sounds crazy but my thinking was if I added some green and yellow food coloring, than people would enjoy them more.

  • newrecipejunkie
    Aug 30, 2014

    I had never made any type of pickles before but after reading the reviews, I decided to give it a try. I made half of the amount, using one cup cucumbers and two cups of squash (what I had on hand). I also did not have any mustard seed. They turned out great!

  • KristineChayes
    Aug 15, 2013

    What a great way to use some of the numerous cucumbers from my garden! This recipe was easy to make, with ingredients I had on hand. I only used 2/3 cup sugar, used all cucumbers, no squash, and didn't peel the cucumbers. The pickles turned out great! I gave some to friends, who quickly asked for the recipe -- new Taste of Home fans!

  • lorchen
    Aug 14, 2012

    The only reason I am giving this 4 stars is that it is a bit too sweet for me. I think the next time I will cut the sugar down by half. Otherwise, this is a very simple way to enjoy cucumbers!

  • justmbeth
    Jun 27, 2012

    These were ok. Something seemed to be missing flavor-wise compared to the other pickle recipes I make. I will say it is a great, fast way to use up my overabundant summer squash supply.

  • bayrack101
    Jul 23, 2011

    Made these the last few summers. Very good. I also canned them this year for latter.

  • phylon96
    Jun 18, 2011

    Family Favorite!!! Just finished making 6 quarts --- they won't last the weekend!!!

  • Hawghead
    Jun 14, 2011

    Not sure how long they last, we usually run out before they go bad - lol. I have never tried freezing them...

  • selota
    Aug 9, 2010

    Very good. The whole family loved them. Sharing recipe with my sister-in-law who has way too many yellow squash!!!

  • mkhines
    Aug 6, 2010

    My husband made this recipe without the yellow squash (did'nt have any on hand). It was the best! He has fresh jalopenos brewing now. Mix it up with whatever veggie you want!