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Refrigerator Sweet Pickles.
Kelly Roenicke
So easy to make, these pickles are sweet and crispy and made in the refrigerator! No canning required.
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Appetizer
Cuisine
gluten free, vegan.
Servings
16
Calories
176
kcal
Ingredients
US Customary
Metric
1x
2x
3x
▢
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
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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
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
Calories:
176
kcal
Carbohydrates:
42
g
Protein:
1
g
Sodium:
1773
mg
Potassium:
254
mg
Fiber:
1
g
Sugar:
40
g
Vitamin A:
130
IU
Vitamin C:
6.2
mg
Calcium:
32
mg
Iron:
0.6
mg
Keyword
recipe for pickles, refrigerator sweet pickles
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