Refrigerator Pickles

A simple old-fashioned recipe for easy homemade Refrigerator Pickles! This recipe takes only 15 minutes to make and yields sweet and tangy homemade pickles and onions! 
Be sure to check out my quick how-to VIDEO just below the recipe!
Course Appetizer, Side Dish
Cuisine American
Keyword easy pickles, recipes to make with cucumbers, refrigerator pickles, sweet refrigerator pickles
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 15 minutes
Servings 12 1/3 cup servings
Calories 106kcal
Author Sam Merritt


  • 3 cups thinly sliced¹ cucumbers this was about 2 cucumbers for me (300g)
  • 1 cup thinly sliced white or yellow onion this was about 1 small onion for me (80g)
  • 1 ½ cups white vinegar 355ml
  • 1 ½ cups granulated sugar 300g
  • ¼ teaspoon salt
  • ¼ teaspoon celery seed
  • ½ teaspoon mustard seed
  • ½ teaspoon ground turmeric


  • Place cucumber and onion slices in a medium-sized heat-proof bowl and set aside.
  • Combine all remaining ingredients (vinegar, sugar, salt, celery seed, mustard seed, and ground turmeric) in a small saucepan and stir well.
  • Cook over medium heat, stirring frequently, until sugar is dissolved.
  • Bring to a boil and remove from heat.
  • Pour vinegar mixture over cucumbers and onions, stir so that all cucumbers and onions are coated with brine.
  • Allow to cool at room temperature for about 10 minutes, then cover and transfer to refrigerator.
  • Allow to chill overnight (or at least for 4-6 hours, so the flavor can fully develop) before enjoying.



¹The thinner the better! I like to get my cucumbers and onions sliced as close to paper thin as possible.
Refrigerator pickles will keep for up to several weeks in the refrigerator in an airtight container.


Serving: 1serving (1/3 cup) | Calories: 106kcal | Carbohydrates: 28g | Sodium: 50mg | Potassium: 41mg | Sugar: 27g | Vitamin A: 50IU | Vitamin C: 2.5mg | Iron: 0.2mg