Refrigerator Pickles

A sweet and tangy refrigerator pickles recipe! This old-fashioned favorite is perfect for using up a surplus of fresh cucumbers from the garden. Only 15 minutes to make!

Recipe includes a how-to video.

Course Appetizer, Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Chilling Time 4

Total Time 4 15

Servings ⅓ cup servings

Calories 106kcal

Author Sam Merritt

Equipment

Ingredients

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

Instructions

Place cucumber and onion slices in a medium-sized heat-proof bowl and set aside.
3 cups thinly sliced¹ cucumbers, 1 cup thinly sliced white or yellow onion
Combine all remaining ingredients in a small saucepan and stir well.
1 ½ cups white vinegar, 1 ½ cups granulated sugar, ¼ teaspoon salt, ¼ teaspoon celery seed, ½ teaspoon mustard seed, ½ teaspoon ground turmeric
Cook over medium heat, stirring frequently, until sugar is dissolved.
Bring to a boil then 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.

Video

Notes

¹Slicing

The thinner the better! A mandolin makes this quick and easy (and all of your slices will be consistent thickness), I link to my favorite mandolin in the "equipment" section above.

Storing

Refrigerator pickles will keep for up to several weeks in the refrigerator in an airtight container.

Nutrition