If you’ve never made refrigerator pickles, this is the summer to try them out! This family recipe is easy, and the results are so delicious. These are sweet, crisp, and perfect every time!
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.
Ingredient Notes
- Cucumbers – You need to use pickling cucumbers for this recipe – the kind that are short, stubby, and have a bumpy skin. If you use regular cucumbers, the pickles will not be as crispy. Regular cucumbers are longer and have smooth skin. You want the pickling kind for best results!
- Vinegar – I used white vinegar, but you could also use apple cider vinegar if that’s your preference.
- Mustard Seed – If you’re allergic to mustard, feel free to leave this ingredient out! It really won’t have much of an impact on the flavor of these pickles.
Special Equipment
A large glass jar with a lid is helpful for making pickles, but you can make them in any large container. A big tupperware bowl would work just fine, or you can even make do with several smaller jars.
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Storage
These last quite awhile in the fridge. They should stay fresh for up to 3 weeks. (If you take that long to eat them, that is!) These are so good on turkey burgers or with a vegan grilled cheese!
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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. If you don't have a jar that's large enough, you can put them in a tupperware container or several smaller glass jars.
- 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.
- These will keep in the refrigerator for up to 3 weeks.
Bamafarmfam
Made these pickles in a sweet heat version using fresh picked cucumbers from our garden, added a splash of jalapeños, a pinch of turmeric. Turned out perfect, crisp and delish!
Kelly Roenicke
Sounds delicious!
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!