Diane's Food Blog

I have to admit, I’m new to refrigerator pickles. I don’t even remember having had them up until a couple years ago. I’m sure they have been around for ages, so maybe they are making a comeback. I hope so, because they are so easy to make and so tasty to snack on. Here’s how I made my first batch. Give them a try!

Diane’s Refrigerator Pickles

2 pounds pickling cucumbers, sliced thin (about 6 cups)
2 white onions, sliced thin (about 2 cups)
1 green bell pepper, sliced thin (about 1 C)
1½ C white vinegar
1½ C sugar
1 T kosher salt
1 t mustard seed
½ t crushed red pepper
4 sterile pint (16 oz) canning jars

Place the sliced cucumbers, onions and peppers in a large bowl and mix well. In a medium saucepan over medium heat, bring the vinegar, sugar, salt, mustard seed and red pepper flakes to a boil. Stir well and boil until the sugar has dissolved, about 5-7 minutes.  Pour the vinegar solution over the cucumber mixture and stir well to combine. Use tongs to transfer the pickles to jars, and pour the remaining liquid to top off each jar. Place the warm jars in the refrigerator and let sit for at least 12 hours. Shake the jars gently the next day. Pickles may be stored in the refrigerator for up to one month. But they are so good, they probably won’t stick around that long!

Step by Step Details

Start the process by slicing the vegetables. I cut the bell pepper by hand, but found it much easier to use a mandolin for the onions and cucumbers.

Slice the onions until you have a good two cups’ worth.

Combine the sliced cucumbers, peppers and onions in a large bowl and mix well.

In a medium saucepan, combine the ingredients for the brine. If you like a little zing to your pickles, add more pepper flakes.

Bring to a boil, stir, and keep boiling until the sugar has dissolved and the solution is clear, about 5-7 minutes.

Pour the vinegar solution over the cucumber mixture.

Toss and stir well to combine.

Use tongs to transfer the pickles into the jars.

Pour the remaining liquid to top off each jar.

With this recipe, you should have just enough to fill four 16-ounce jars.

Wipe up any spills on the rims of the jars and put the lids on. You do not need to boil the jars or get a complete seal. That’s what makes them so easy!

Place the warm jars in the refrigerator and let sit for at least 12 hours, giving a gentle shake the next day to mix things up a bit. Enjoy!