Three-Hour Refrigerator Pickles Recipe

5 2 6
Three-Hour Refrigerator Pickles Recipe
Three-Hour Refrigerator Pickles Recipe photo by Taste of Home
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Three-Hour Refrigerator Pickles Recipe

Read Reviews
5 2 6
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 6 pounds cucumbers
  • 4 medium onions
  • 4 cups sugar
  • 4 cups white vinegar
  • 1/2 cup salt
  • 1-1/2 teaspoons ground turmeric
  • 1 teaspoon celery salt
  • 1 teaspoon mustard seed

Directions

Slice the cucumbers 1/4-in. thick. Slice onions 1/8-in. thick. Place both in a large nonmetallic bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally. Yield: 2-1/2 quarts.
Originally published as Three-Hour Refrigerator Pickles in Taste of Home June/July 1996, p8

Nutritional Facts

1/4 cup: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 1455mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 1g protein.

  • 6 pounds cucumbers
  • 4 medium onions
  • 4 cups sugar
  • 4 cups white vinegar
  • 1/2 cup salt
  • 1-1/2 teaspoons ground turmeric
  • 1 teaspoon celery salt
  • 1 teaspoon mustard seed
  1. Slice the cucumbers 1/4-in. thick. Slice onions 1/8-in. thick. Place both in a large nonmetallic bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally. Yield: 2-1/2 quarts.
Originally published as Three-Hour Refrigerator Pickles in Taste of Home June/July 1996, p8

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MY REVIEW
delowenstein User ID: 3766053 7411
Reviewed Jul. 22, 2014 Edited Jul. 25, 2016

"I made this recipe for the first time today! I did adjust the recipe by using just 6 cups of thinly sliced unpeeled cucumbers, 2 cups thinly sliced Vidalia onion, 3/4 cup sugar, 3/4 cup cider vinegar, 1/2 tsp. salt, 1-1/2 tsp. ground turmeric and 2 tsp. pickling spices! I combined the sugar, vinegar, salt, turmeric and pickling spices together in a saucepan and let mixture just come to a boil! I then stirred until the sugar and spices were dissolved. I placed the cukes and onions in a large bowl (non-metallic) and poured the pickled mixture over the veggies, and stirred 5 minutes with a large serving spoon. I did place the pickles in a large square 2-3/4-quart Corningware casserole dish with a lid and I chilled for the 3 hour time, then I removed pickles to 2 plastic containers with the pickling liquid. I sampled some of the pickles and they were so GOOD! Very crisp and yet tasty, not too sweet! I didn't want to use too many cukes and onions NOR a lot of sugar and vinegar! Sandra Jones, I thank you for this simple, yet delicious recipe! It's a keeper! delowenstein"

MY REVIEW
justmbeth User ID: 1196484 9650
Reviewed Jul. 27, 2011

"These were very delicious and a hit with the family. It's a great recipe when you have cucumbers to use up but not enough time to devote to canning. Super easy!"

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