Refrigerator Pickles

Refrigerator Pickles

83 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
GARYR
Recipe by  GARYR

“This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden and I made pickles for the whole neighborhood. They will also stay fresh in the refrigerator for 2 1/2 to 3 weeks.”

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 cups

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Directions

  1. Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.

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Reviews (83)

Rate This Recipe
Clark Hamblen
101

Clark Hamblen

This is how I modify this recipe for 1 Gallon jar of pickles and veggies: 15 pickling cucumbers, 1 red bell pepper (cut bite size), 1 yellow bell pepper (cut bite size), 2 texas sweet onions (cut bite size), 1 entire stalk of celery (cut bite size), 8 carrots (peeled and cut on bias). Then 2 Tablespoons salt, 2 teaspoons of celery seed. Brine is made of 1 3/4 cups sugar, and 1 1/4 cup white wine vinegar. I only put cucumber, onion bellpepper into the salt mixture. These are all the vegetables that we have tried and they are great this way!

PAM620
94

PAM620

These are the crispest pickles! I did cut the sugar in half, left out the sweet peppers, added 1 t. pickling spice instead of the celery seed and 2 t. red pepper flakes. Wonderful! I have had the piclkes for 1 week and already shared the recipe with 5 friends.

KEYOPR
91

KEYOPR

So easy to do, and the taste is excellent. I even kept adding cucumbers for weeks into the recipe and it was just as good!

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 45 cal
  • 2%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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