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Home » Appetizers » Refrigerator Sweet Pickles.

Refrigerator Sweet Pickles.

Aug 12, 2011 · Modified: Jul 11, 2019 by Kelly Roenicke · 31 Comments

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The BEST and easiest refrigerator sweet pickle recipe! Pin it now so you are ready this summer! #pickles
The best, easiest recipe for refrigerator sweet pickles! These are a family favorite!

A delicious and easy recipe for refrigerator sweet pickles. Made with ingredients you already have in your pantry! #summer #pickles

It’s summer time, and that means that there is a lot of fresh produce available right now! Yay! This is a favorite summer recipe that I got from Darryl’s mom’s church cookbook. I look forward to making these refrigerator sweet pickles each year – they are so nice and crisp and sweet.

I love pickles, and I really love refrigerator pickles, because I don’t have any desire to can things. Maybe some day I will want to can vegetables and fruits, but I have enough going on these days. So refrigerator sweet pickles are where it’s at for us right now!

The easiest and most delicious refrigerator sweet pickles you will ever make!

These sweet refrigerator pickles go really well with vegan sloppy joes or dairy free cheeseburger soup.

Can you use regular cucumbers for this pickle recipe?

If you use regular cucumbers, the pickles will not be as crispy. Pickling cucumbers are short, stubby, and have a bumpy skin. Regular cucumbers are longer and have smooth skin. You want the pickling kind for best results!

A delicious and easy recipe for refrigerator sweet pickles. Made with ingredients you already have in your pantry! #summer #pickles

Disclosure: This post contains affiliate links.

The easiest and most delicious refrigerator sweet pickles you will ever make!
5 from 5 votes
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Refrigerator Sweet Pickles.

So easy to make, these pickles are sweet and crispy and made in the refrigerator! No canning required.
Course Appetizer
Cuisine gluten free, vegan.
Keyword recipe for pickles, refrigerator sweet pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 176 kcal
Author Kelly Roenicke

Ingredients

  • 3 quarts pickling cucumbers sliced thin
  • 1 large onion sliced thin
  • 3 cups sugar
  • ¼ cup Kosher salt
  • 2 cups white vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon turmeric
US Customary - Metric

Instructions

  1. Put sugar, salt, vinegar and spices in a gallon jar.
  2. Shake well. Add sliced cucumbers and onion. Stir well.
  3. Keep refrigerated and shake or stir well every day for four days. On the fifth day they are ready to eat.
  4. Will keep in the refrigerator for about a month.

Recipe Notes

The sodium count is not accurate for this recipe, because you aren't going to consume all the brine.

Serving size is about a ¼ cup of pickles.

Nutrition Facts
Refrigerator Sweet Pickles.
Amount per Serving
Calories
176
% Daily Value*
Sodium
 
1773
mg
77
%
Potassium
 
254
mg
7
%
Carbohydrates
 
42
g
14
%
Fiber
 
1
g
4
%
Sugar
 
40
g
44
%
Protein
 
1
g
2
%
Vitamin A
 
130
IU
3
%
Vitamin C
 
6.2
mg
8
%
Calcium
 
32
mg
3
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

It’s nice to have a large glass jar to store these in. I found mine at an estate sale for $4, but I’ve linked some jars in my recipe that I think would work well. My jar has a rubber seal around the lid, so it keeps the pickles really fresh.

A delicious and easy recipe for refrigerator sweet pickles. Made with ingredients you already have in your pantry! #summer #pickles

They last quite awhile in the fridge…probably about a month.  (If you take that long to eat them, that is! They are addictive!) So good on turkey burgers or with grilled cheese!

Have you tried to make refrigerator pickles before?

Related

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Filed Under: Appetizers, Dairy Free, food, Gluten Free, Recipes, Snacks Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Grain Free, Legume Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Bill

    June 30, 2020 at 10:17 am

    Do you add water to cover the cucumber slices while they are pickling?

    Reply
    • Lois

      August 16, 2022 at 7:35 pm

      No I don’t. I don’t add water to pickles unless called for.

      Reply
  2. Shay Fowler

    April 19, 2020 at 5:35 pm

    5 stars
    I chose this recipe to make my zucchini into pickles because it was the simplest one I could find. It had the fewest ingredients and only four steps. But I doubted it the entire time I was mixing it together. I kept muttering, “this can’t be right…”

    I tasted a slice immediately – just to see if it needed adjustment – and was SHOCKED by how delicious it was. I actually ate a small bowl of fresh zucchini pickles right then and there! Absolutely five stars. This will be my go-to pickle recipe from now on!

    Reply
  3. BRUCE BIGLER

    September 08, 2019 at 10:07 am

    5 stars
    I made 5 quarts a couple of weeks ago , let my friends at the cabin and at the American Legion . They dissapreared so fast I have to make another batch …They are so easy and taste fantastic !!!!

    Reply
  4. Cyndy

    August 22, 2019 at 4:05 pm

    5 stars
    Not sure if my last comment posted, trying again. I love this recipe but have too many pickles to eat in five days. Do you know if you can can these and how??
    thanks

    Reply
    • Kelly Roenicke

      September 11, 2019 at 4:38 pm

      You can’t can refrigerator pickles. Sorry about that. YOu can keep them in the fridge for quite a while though! 3-4 weeks.

      Reply
  5. Cyndy

    August 22, 2019 at 4:04 pm

    Hi I love my refrigerator pickles from this recipe!!! Do you know if you can- can them? I have so many they won’t all be eaten in five days.

    Reply
  6. Renate Hunter

    August 28, 2018 at 1:18 pm

    Would adding grape leaves keep them crunchy? I do that with my dills.

    Reply
  7. Sauerkraut Billy

    August 10, 2017 at 6:19 pm

    5 stars
    Thanks a ton for this recipe! Your pictures look so great and make me want to try making this recipe right away! Can’t wait to give it a shot at home and share the results with my family. I’ll have to report back once I’ve given it a shot and seen how it goes!

    Reply
  8. Bonnie

    July 10, 2017 at 3:17 pm

    Can you can these in a water bath and if so what would the time be to process. My refg stays full of other things and I just don’t have the room in my refg.

    Reply
    • Kelly Roenicke

      July 16, 2017 at 6:35 pm

      I don’t know, these are specifically for the refrigerator. I know there are lots of great canned pickle recipes out there, though.

      Reply
  9. Pam

    August 26, 2016 at 6:39 pm

    5 stars
    Can I reuse the brine and just add more pickles? They only lasted about 2 weeks.

    Reply
    • Kelly

      August 27, 2016 at 9:48 pm

      I’ve never tried that, I’m not sure!

      Reply
  10. Amy

    July 20, 2016 at 3:38 pm

    Would these freeze well?

    Reply
    • Kelly

      July 28, 2016 at 10:51 am

      Nope, I really don’t think so.

      Reply
  11. Cathy

    July 25, 2015 at 12:10 pm

    I make icebox pickles, but I normally have to cook the vinegar base…. Do you not cook it first ? Thank you.

    Reply
    • Kelly

      July 27, 2015 at 10:30 am

      You don’t have to cook it!

      Reply
  12. SkyLeanne

    May 07, 2013 at 12:24 pm

    Found this recipe through Foodgawker & looks great, but I’m a little confused. Your ingredients call for thinly slice pickles, do you mean cucumbers? In the directions, you do say cucumbers, but I just wanted to double check…thanks!

    Reply
    • Kelly

      May 07, 2013 at 5:39 pm

      Yes, cucumbers! The small, pickling kind that you can get in the summer at the farmer’s markets work best. Sorry about that typo!

      Reply
  13. Anonymous

    April 15, 2013 at 3:52 pm

    Look beautiful and easy to make!!! :-)

    Reply
  14. Michelle L.

    August 13, 2011 at 10:19 pm

    Oh, yum, this sounds so good! And I’ve been sad that I won’t have a chance to put up dill pickles this year – I am definitely trying these!

    Reply
  15. its simple love

    August 13, 2011 at 4:03 am

    What a lovely recipe! Thanks for sharing!

    Rachael

    Reply
  16. Meeling

    August 12, 2011 at 11:13 am

    Those look fabulous and on a turkey burger…yum!!

    Have a great weekend!

    Reply
  17. Krysten @ After 'I Do'

    August 12, 2011 at 9:07 am

    Anything involving pickles is good in my book, yummy.

    Reply
Newer Comments »

Trackbacks

  1. Yumminess | Musings Of A Southerner says:
    September 25, 2014 at 10:00 am

    […] Refrigerator Sweet Pickles – I made these thinking that it might come out similar to the ones that I used to devour from my great grand mother. Yeah….they didn’t. I ate a few of them and didn’t like them. Jeremy loved them. We took them to a friends BBQ and they were devoured by them and a little boy some friends of ours had with them. That was about the only thing he would eat. Jeremy said that they tasted different from the first time I tried them but I didn’t want to have disappointment again so I didn’t try them at all. I’ll attempt more later. […]

    Reply
  2. Zesty Dill Refrigerator Pickles. - The Pretty Bee says:
    February 19, 2014 at 11:08 pm

    […] amazing new discovery for us has been making refrigerator dill pickles.  I’ve been making refrigerator sweet pickles for years, and we love them.  This winter we discovered Perkins Pickles in the refrigerator […]

    Reply
  3. This Weekend: What We Ate. - The Pretty Bee says:
    October 10, 2013 at 10:07 pm

    […] a quick trip to the Farmer’s Market, I made my refrigerator sweet pickles, but they won’t be ready to eat until […]

    Reply

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