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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 minutes
Total Time30 minutes
Course: side
Keyword: pickles
Servings: 16
Calories: 40kcal
Author: A. JoAnn


  • 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)


  • 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!


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