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!
Disclosure: This post contains affiliate links.
Recipe
Refrigerator Sweet Pickles.
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
Instructions
- 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.
Notes
Nutrition
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. Â (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?
Lee Ann
So easy and SO GOOD!!! The sweetness isn’t overwhelming, and the other spices add a nice contrast. I just threw a fresh cucumber in that brine today, but I’m going to have to make another batch to take care of the cukes coming off the vine this week. Oh darn. :)
Kelly Roenicke
So glad you liked this! Thanks for letting me know!
Deborah
This recipe is great!!! I used it for Cole slaw dressing! A restaurant near us makes a great vinegar based cole slaw but doesn’t share the recipe. This is it!!! I reduced this recipe portion to 8, used a small/medium size head of cabbage and 1/2 green bell pepper, chopped fine. Wow! Just like theirs!!!!! Great on turkey or salmon burgers, too. Best to go light on the celery seed tho. Many thanks!
Kelly Roenicke
So happy you liked this recipe!
Chó Siba inu
I’m still learning from you, but I’m making my way to the top as well. I absolutely love reading everything that is posted on your blog.Keep the information coming. I liked it!
David Arnett
Do these pickles turn out more sweet than sour?
I’m trying to find a recipe that doesn’t produce a really sour, vinegar heavy pickle.
Barbara
I have the same question as Bill: do you not add water to fill to top of jar? 2 cups vinegar does not sound like enough liquid in a gallon jar? Pls answer would really like to make these :)
Kelly Roenicke
No, just the vinegar, no water! The thinly sliced pickles will kind of wilt and take up less space. It will be enough! I make these all the time. :)
Joni S White
I forgot to rate! Five stars
🌟🌟🌟🌟🌟 for sure!