Updated on July 10, 2024.
Pickle cucumbers are ripe and ready, and so it’s time to make some refrigerator pickles!
A Family Recipe
This is a recipe my aunt gave me. You really can’t ask for easier.
These pickles are not preserved by canning, they are to be kept in the fridge. The recipe says they will last up to nine months, but we will never know because they are gone long before then!
Got Cukes?
You can easily double or halve the recipe if you want to, but remember that the jars must be refrigerated. This recipe makes about 6 pint jars of pickles.
I usually replace the lids (but not the rings) each time I make a new batch of refrigerator pickles. You aren’t canning, but I just like to play it safe. Don’t want any rust getting in your pickles!
You can use bigger jars. I have used quart size jars before, just remember that you will get half the number of jars. (2 pints = 1 quart.)
My pickle cucumbers are about 6 to 8 inches long and have very small seeds. The small seeds make the pickles tastier, in my opinion.
Sophie’s Refrigerator Pickles
Ingredients
- 4 cups sugar
- 4 cups white vinegar
- ½ cup salt (kosher)
- 1 ½ tsp celery seed
- 1 ½ tsp turmeric
- 2 yellow onions, sliced
- 16-18 cucumber pickles, sliced
- ½ tsp red pepper flakes (optional)
Instructions
- Pack onion slices into the bottom of clean jars.
- Fill jars with cucumber slices, leaving about 1 1/2 inches on top for adding pickle juice.
- Heat remaining ingredients over medium heat just until sugar dissolves completely. Cool the solution.
- Pour cooled pickle juice over cucumbers and put lids and rings on jars.
- Refrigerate at least 5 days before eating. Turn the jars over once a day to disburse flavors!
Notes
Still have more cucumbers to use? Try our fresh cucumber salad or tabbouleh. They both are great with the little, crispy pickle cucumbers!
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