Easy Refrigerator Pickles

1 Review
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Yield
7 cups (serving size: 1/4 cup)
April 1997
RECIPE BY Cooking Light

These pickles are crisp, refreshing, and both sweet and sour--everything a perfect pickle should be.

Ingredients

  • 6 cups thinly sliced cucumber
  • 2 cups thinly sliced onion
  • 1 1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric

Nutritional Information

  • Calories 23
  • Caloriesfromfat 4%
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.3g
  • Carbohydrate 5.8g
  • Fiber 0.5g
  • Cholesterol 0.0mg
  • Iron 0.1mg
  • Sodium 22mg
  • Calcium 7mg

How to Make It

Step 1

Place half of cucumber in a large glass bowl, and top with half of onion. Repeat procedure with remaining cucumber and onion.

Step 2

Combine vinegar and remaining ingredients in a saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and marinate in refrigerator 4 days.

Step 3

Note: Pickles can be stored in refrigerator for up to 1 month

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Ratings & Reviews

Easy afternoon activity

Alisa
October 24, 2016
This was such an easy recipe. My 3 year old and I made these as a project together one afternoon. They turned out great. I did add a little red chili pepper flakes to one jar to give them a kick. 

Alison728's Review

Alison728
June 25, 2009
I made these last year for the first time. I love pickles and making them yourself saves some on the sodium. I added a little clean fresh dill from my herb garden, too. Definitely a keeper!