Easy Refrigerator Pickles

40 Reviews
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Yield
7 cups (serving size: 1/4 cup)
By Kathleen Kanen
August 2007
RECIPE BY Cooking Light

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.

Ingredients

  • 6 cups thinly sliced pickling cucumbers (about 2 pounds)
  • 2 cups thinly sliced onion
  • 1 1/2 cups white vinegar
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, thinly sliced

Nutritional Information

  • Calories 28
  • Caloriesfromfat 10%
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 0.3g
  • Carbohydrate 7g
  • Fiber 0.3g
  • Cholesterol 0.0mg
  • Iron 0.1mg
  • Sodium 64mg
  • Calcium 7mg

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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Ratings & Reviews

Msprenger's Review

Msprenger
August 17, 2014
I made these pickles and mine turned out tasting better than the store bought bread and butter pickles 4$. Will be giving away 2 jars, keeping some for me. Next I am trying the dill!

NutsinNormal's Review

Christie0822
September 12, 2009
I give this recipe 5 Stars because we can't live without it! I don't make conventional pickles like Mama used to do, but I have to have a jar of these in the refrigerator at all times during cuke season! They are fantastic either with a sandwich or as a side-dish (ala cucumber-onion salad). My husband, who refuses to touch a cuke in any other form, wants them with just about every meal. Beware, though, the turmeric will make the liquid stain your dish-towel, wooden spoon, counter-top... you name it!

JenniferM's Review

JenniferM
July 26, 2012
These are so easy and delicious. I found them a little sweet for my taste, so will probably cut the sugar down to 1/2 c. or less next time.

krazyeric's Review

NutsinNormal
February 19, 2014
I am curious about what type of salt to use. I assume pickling salt.

antonio1944's Review

CharliesGirl
August 05, 2013
N/A

bafinaire's Review

krazyeric
August 16, 2010
I ended up making double the amount of the liquid solution because my cucumber/onion mix was only half covered. I also put about one and a half the amount of crushed red pepper for an added kick. Good pickles though.

MorMor50's Review

kimberlyrose
July 31, 2013
Not a pickle maker but willing to give these a try. i like bread and butter with a little "kick." If you added a little jalapeño, would these qualify???

DCarper's Review

CherylTaylor
August 22, 2012
N/A

Slee1337's Review

girl4reba
August 19, 2014
Wow! Delicious and zesty!

sansuzy's Review

SULA69
September 28, 2010
These pickles tasted great! Not too sweet or salty, just right. I didn't have white vinegar, so used cider vinegar, and they turned out just fine. A nice, easy recipe I will certainly make again.
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