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!
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.
- 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 1/4 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?