Don’t let your cucumbers go bad or freeze in the fridge. Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Make an extra batch to top off grilled burgers, diced for fresh tartar sauce, as the perfect side to a simple sandwich or just a quick, tangy snack. The pickling liquid can be used with other vegetables as well such as beets, onions and carrots depending on the season. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.

Kathleen Kanen
Recipe by Cooking Light August 2007

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Read the full recipe after the video.

Recipe Summary

Yield:
7 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

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  • Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

  • Note: Pickles may be stored in the refrigerator for up to one month.

Chef's Notes

These pickles are your summer cookout must-have. This quick and easy topping is perfect for any burger, chicken sandwich, or even for a fish fry.

Nutrition Facts

28 calories; calories from fat 10%; fat 0.1g; saturated fatg; mono fatg; poly fat 0.1g; protein 0.3g; carbohydrates 7g; fiber 0.3g; cholesterolmg; iron 0.1mg; sodium 64mg; calcium 7mg.