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Refrigerator Cucumber Pickles
(13 Votes)
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- MAKES
- 8 cups
- CHILL TIME
- 8 Hr
- COOK TIME
- 15 Min
They'll think you're "as cool as a cucumber" for serving up these homemade pickles. Our recipe for Refrigerator Cucumber Pickles is a great make-ahead, old-fashioned recipe that's easy, fresh, and tasty!
What You'll Need
- 3 cucumbers, thinly sliced
- 1 onion, thinly sliced
- 1 green bell pepper, coarsely chopped
- 3 cups sugar
- 1 1/2 cups white vinegar
- 3 tablespoons celery seed
- 1 1/2 teaspoons salt
What to Do
- In a 9- x 13-inch baking dish, combine the cucumbers, onion, and bell pepper; set aside.
- In a medium saucepan over medium-high heat, bring the remaining ingredients to a boil, stirring occasionally. Pour mixture over the vegetables and allow to cool completely.
- Cover and chill overnight before serving.
Notes
- For a little more color, feel free to use half a red bell pepper and half a green one.
- Have you tried our Southern Fried Pickles yet? If you haven't, we really recommend you do!
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Shellye
Mar 19, 2017
Do you use canning salt or table salt? Thank you!
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Test Kitchen Team
Mar 20, 2017
Hello! In this recipe we used table salt. Enjoy!
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rtwitchell 9834424
Aug 07, 2016
Can you make this with Stevia sweetener rather than sugar?
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Test Kitchen Team
Aug 08, 2016
Yes, but you should cut the Stevia amount in half for this recipe.
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heelermom
Jun 12, 2016
Are you using regular field cucumber or english cucumber? Thank you. Laurie
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Test Kitchen Team
Jun 13, 2016
Hi there! In this recipe, the Test Kitchen used field cucumbers, but you can certainly use English cucumbers if that's what you prefer. Enjoy!
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jynx
Oct 07, 2015
is cider vinegar ok to use?
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Test Kitchen Team
Oct 08, 2015
Yes, cider vinegar would be fine to use. Enjoy!
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Mycouch1
Aug 04, 2015
Meaning no disrespect, but I found that it was overly sweet, so the sugar should be cut back and the recipe calls for way too much celery seed. I would cut that in half. Next time I adjust the recipe, I'll repost to see if I fouled it up or not. "M"
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Marceilskifter 3834486
Jul 24, 2015
This the exact recipe I have used for years, with one change. My recipe doesn't call for heating the sugar/water...I just make sure it's well dissolved. When done, I store it in the frig in a one gallon plastic container that we bought ice cream in, and as we eat the pickles, I add more sliced ones to the juice and sometimes an extra onion and/or pepper. This can stay in the frig for weeks...ubtil the garden is about gone. Great recipe!
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CarolinaKate
Jul 13, 2015
Can an artificial sweetener be used instead of sugar? I'm sure a lot of diabetics would like to know as well Thank you
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Test Kitchen Team
Jul 14, 2015
Hello! - Yes, you can substitute artificial sweetener for sugar in this recipe. We recommend using half the amount of artificial sweetener. Enjoy!
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myangelbiker 5953592
Mar 11, 2015
I am looking forward to trying this recipe! However I am looking for a pickled onion recipe and have been unable to find a good one. I had tried these at a local restaurant and unfortunately they don't give out their recipes.
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bfleishman3 8803211
Mar 09, 2015
Seems like a lot of sugar for 3 cucumbers
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Test Kitchen Team
Mar 10, 2015
Hey there. In order to pickle cucumbers, this is the correct sugar to vinegar ratio. The cucumbers are supposed to be very thinly sliced, to yield many pickles. If you feel this is too much sugar you can cut back 1 cup. Enjoy!
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Mycouch1
Aug 04, 2015
You're Right ..... Too much sugar and too much celery seed to suit me.
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Svalbabe 9907911
Feb 20, 2015
I have now made these several times and is now requested aa lot from family and friends. I usr empty jars from other foods that come in a jar.
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mgustafson30 3850881
Jul 14, 2013
After having made pickles in earlier years I was intrigued with this simple recipe and just had to try it. I found them very tasty. The only thing that bothers me is are they really safe---especially as you say they could be kept for up to 3 months in the fridge. Not that I think these will be around that long! But I'm so used to the old methods that I couldn't help but wonder.
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mindshift
Jul 18, 2014
Salt, sugar and vinegar are all natural preservatives. Both salt and sugar kill bacteria by causing it to lose water through osmosis. Vinegar is acidic, and most bacteria can't live in it. This recipe contains all 3 preservatives. In conjunction with refrigeration 3 months is reasonable. My mother would boil a quart canning jar and lid, pack it with the sliced cucumber and pour the hot vinegar solution to cover, then put on the lid. After it cooled to room temperature she would set it in the refrigerator. It wasn't canning because there was no hot water bath or pressure cooker involved.
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bkg
Jul 11, 2013
Can I make these without the salt?? My heart condition prevents me from using the salt.
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mecamine24d 9763431
Jun 20, 2013
try adding green chiles peppers and/or jalapenos for a kick ;]
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claudias4
Jul 07, 2012
I would like a recipe for pickles that are like Claussen pickles. Whole , half or quarters that do not have a boiled brine. They are crispy.
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prettygoodcook 0949373
Jul 11, 2013
Claudias4 - I would like such a recipe as well. Please, anybody, do you have a copycat recipe for Claussen pickles that are found in the sauerkraut/bologna/salad section of the grocery stores?
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seacowfan 1302884
Jul 17, 2014
These are very similar to Claussen. They are really good and keep for months: HARRY KRAMERS KOSHER-STYLE DILL PICKLES Take a clean jar, from a quart size to a gallon size. Wash 6 to 13 small Kirby cucumbers, depending on the size of the jar. Put 1 heavy teaspoonful of commercial pickling spices into the jar. Add 6 to 8 garlic cloves, unpeeled, which youve sliced in a few places, without cutting all the way through the clove. Pack the cucumbers into the jar whole. If you like, put in a bit of fresh dill weed. If you like a perked up flavor, add 4 to 6 dried red chili peppers. Add 3 to 4 ounces of white vinegar. Fill a measuring cup with tap water hot enough to dissolve salt. To each cup of water add 1 teaspoon of salt and stir to thoroughly dissolve. Pour the water into the jar, cupful by cupful, until the jar is full. Cover and leave on the kitchen counter for two days. They are now ready to eat. Keep refrigerated. The pickles will stay good for months.
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