JOYFUL scribblings

Refrigerator Pickles

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refrigerator pickles

This is a great cucumber side dish for a large bar-b-que or just to keep on hand for lunch or dinner.  My old neighbor Pam shared the recipe with me and it has become a favorite summer recipe.  Refrigerator pickles sort of remind of bread and butter pickles.  They are tangy and have just the right crunch to them.


I recently made a batch of refrigerator pickles and used banana peppers from my mother-in-laws garden instead of  green pepper.  Feel free to vary the recipe according to your own tastes.  It makes a large quantity and will keep in your refrigerator for at least a week or more.

Refrigerator pickles are easy, require few ingredients and great to make if you have an overabundance of cucumbers from your garden.  I don’t have a garden, but if anyone would like to share their cucumbers, I’ll make the refrigerator pickles.

Refrigerator Pickles
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Recipe type: side dish
Author:
Ingredients
  • 6 cups cucumbers
  • 1 onion peeled and sliced
  • 1 green pepper (optional)
  • 2 tbsp salt
  • 2 cups sugar, I use one cup and it's plenty
  • 1 cup vinegar
  • ½ tsp celery seed
Instructions
  1. Partially peel cucumbers and slice into ¼ inch slices.
  2. Put cucumbers, onion, and green pepper in a bowl.
  3. Sprinkle 2 tbsp of salt over mixture.
  4. Mix and let cucumbers sit for 15 minutes.
  5. Drain liquid from mixture and put it in a glass jar.
  6. Mix vinegar, sugar, and celery seed and pour over cucumbers.
  7. Refrigerate.

Another one of my favorite recipes to make during the summer are these red beet eggs.  If you like beets you’ll love these.

Adobe Eggs

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Comments

  3. OH…I love refrigerator pickles…but i have never made them. I’ve only been blessed to have good friends who share! Thanks for the recipe! I have cucumbers on my counter now waiting for their bath!

  4. I was wondering, from the recipe, it says to drain off liquid with salt from the cucumbers. What are you doing with that liquid? Why put it in the glass jar? Are you just going to add the cucumbers and other liquids to the same glass jor or are you going to have a jar full of pickles and a jar with the other liquid just sitting there after? Thanks for your help, I get confused some time and I have a BUNCH of cukes to use up ASAP.

    • Hi Carol, You don’t keep the liquid that drains from the pickles. The salt basically just gets some of the water out of the cucumbers so they aren’t as hard. After the cucumbers have sat for awhile in the salt just put them in a colander to get the water out, but you don’t keep it. You mix the vinegar and other ingredients together and pour them over your cucumbers. I hope this makes sense. If not just send me another message. They sort of taste like bread and butter pickles.

    • It makes around 2 qts. I would refrigerate them overnight so that cucumbers have time to soak up the vinegar. The day after I make them is when I usually eat them, but I don’t know that there’s a set time. I would say at least 4 hrs. They will keep for a few weeks in your refrigerator.

  7. My sister made these and left me house sitting for a week. She needs to make lots more!!! Lol

  9. Jay made this recipe a few days ago and we are loving them! Thanks for another great recipe!

    • I’m glad you like them 🙂 Ryan used to make them for me, but he doesn’t seem as interested in cooking these days. Thanks for taking the time to leave a comment. I appreciate your feedback.

  10. Hi!

    My Granma handed down a similar recipe… we just called ’em Pickled Cucumbers. FamFave to accompany spaghetti night!

    Curious… what is the purpose of salting/soaking/draining (a step we don’t have in our recipe).

  11. I feel like I’m going to ask a silly question but here goes anyway…
    Do you rinse the cucumber/onion/pepper mixture in the colander?

    • Hi Ramona, It’s not a silly question. I put them in a bowl and then dump them in a colander to let the liquid drain off, but you could just use the colander. The salt takes some of the liquid out of the cucumber which makes them softer, but they still have a little crunch much like a pickle.

      • I used a slotted spoon and fished everything out of the bowl. I also used only 1 cup of sugar. My two jars are happily chilling in the fridge until tomorrow. They look great! Thank you!