Refrigerator Pickles

70 Reviews

Prep: 15 min
Ready In: 1 hr 15 min

“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.” - by GARYR

Ingredients

7 cups cucumbers, peeled and thinly sliced
1 teaspoon salt
2 cups white sugar
1 cup diced red onion
1 cup chopped green bell pepper
1 cup cider vinegar
1 teaspoon celery seed

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Metric US

Original recipe yields 8 to 10 cups

Directions

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.

Nutrition

Amount Per Serving (40 total)

Calories
45 cal
2%

Fat
0.1 g
< 1%

Carbs
11.2 g
4%

Based on a 2,000 calorie diet

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Reviews (70)

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Clark Hamblen

May. 24, 2006

"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..." See more 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

Sep. 2, 2009

"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 picl..." See morekes for 1 week and already shared the recipe with 5 friends."