Photo of pickles in jars

Refrigerator Pickles in a Snap

The 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.

Photo of cucumber slices packed into pint jars

I ususally 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!

Photo of pickle juice in saucepan

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.)

Sophie’s Refrigerator Pickles

This recipe is so easy, and so delicious!  Keep your jars in the fridge, as these are not heat processed.
Prep Time30 mins
Total Time30 mins
Course: side
Keyword: pickles
Servings: 16
Calories: 40kcal
Author: A. JoAnn

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
  • 12-16 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

Makes about 6 pint-size jars.  Lasts 9 months, refrigerated.

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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