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!
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!
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Refrigerator Sweet Pickles.
- 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
Put sugar, salt, vinegar and spices in a gallon jar.
Shake well. Add sliced cucumbers and onion. Stir well.
Keep refrigerated and shake or stir well every day for four days. On the fifth day they are ready to eat.
Will keep in the refrigerator for about a month.
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.
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.
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?
Do you add water to cover the cucumber slices while they are pickling?
No I don’t. I don’t add water to pickles unless called for.
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!
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 !!!!
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??
You can’t can refrigerator pickles. Sorry about that. YOu can keep them in the fridge for quite a while though! 3-4 weeks.
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.
Would adding grape leaves keep them crunchy? I do that with my dills.
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!
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.
I don’t know, these are specifically for the refrigerator. I know there are lots of great canned pickle recipes out there, though.
Can I reuse the brine and just add more pickles? They only lasted about 2 weeks.
I’ve never tried that, I’m not sure!
Would these freeze well?
Nope, I really don’t think so.
I make icebox pickles, but I normally have to cook the vinegar base…. Do you not cook it first ? Thank you.
You don’t have to cook it!
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!
Yes, cucumbers! The small, pickling kind that you can get in the summer at the farmer’s markets work best. Sorry about that typo!
Look beautiful and easy to make!!! :-)
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!
its simple love
What a lovely recipe! Thanks for sharing!
Those look fabulous and on a turkey burger…yum!!
Have a great weekend!
Krysten @ After 'I Do'
Anything involving pickles is good in my book, yummy.