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Quick and Easy Refrigerator Pickles

Quick and Easy Refrigerator Pickles

One of my favorite summer and fall activities has always been canning and preserving. All my canning equipment and jars, etc are still packed away in storage but this easy recipe for refrigerator pickles allowed me to enjoy a bit of preserving even without all that.

The recipe below is the one my mother used to make when we were kids. When I made them in a couple of weeks ago, I made a few small changes.

First, I more or less halved the recipe with the exception of the cucumbers. I probably ended up with about 4 to 4.5 cups of sliced cucumbers because when I was slicing and measuring them, after 3.5 cups I still had ½ a cucumber left, so I just continued slicing to use it up.

Second her recipe says to put the pickles in an ice cream pail with a lid but I put mine in a ½ gallon glass jar.

And third, I ended up making a second half batch of brine (so a full batch in total) because when I added it to the veggies in the jar it only came about ¼ the way up. Even though the recipe does say the veggies will shrink, I didn’t think they’d shrink that much!

Note: The reason I needed more brine is likely because I had more than the 3.5 cups of sliced cucumbers and the peppers and onions I used were quite large. So as you can see, this recipe is very forgiving. As long as you make the brine as directed, the pickles will taste the way they should.

Mom’s Refrigerator Pickles (1/2 recipe will fit in a ½ gallon jar)

7 c thinly sliced pickling cucumbers
1 ½ tbsp salt

Place the sliced cucumbers in a large bowl, sprinkle salt over them and then add enough water to cover them. Let stand for 2 hrs.

Cucumbers slices covered with salt water

Drain well. Then add:

1 green pepper thinly sliced and cut into 1 inch pieces

1 red pepper thinly sliced and cut into 1 inch pieces

1 onion thinly sliced

Add peppers and onions to the drained cucumbers.

Stir to distribute everything and then scoop them into airtight jar(s.)<-affiliate link

For the brine:

2 c sugar

1 c vinegar

1 tsp celery seed

Combine the sugar, vinegar and celery seed in a medium sized sauce pan. Stir over medium heat until the sugar is completely dissolved. Do not allow to boil. Once sugar is dissolved pour over the veggie mixture.

Give this several stirs to make sure that the brine has gotten to all the veggies.

Photo of refrigerator pickles in a jar

You’ll notice in the photo that the veggies are above the level of the brine. They will shrink so that the juice covers them.

Put the jar in the fridge and allow 2 to 3 days for the pickles develop their flavor.

See… they do shrink!!

Finished pickles ready to eat


This post contains affiliate links. For more information please check my Disclosures and Disclaimers page. It doesn’t cost you any extra, but it does help support this site.

1 Comment

  • Brenda @ Its A Beautiful Life
    September 15, 2014 11:32 am

    This pickle recipe looks yummy. I want to try it.

    Thanks so much for leaving a comment over at my blog re the courage posts and quotes. It was lovely to ‘meet’ you.

    I’ve enjoyed a wee visit on your blog… lots of creativity going on here.

    Wishing you a great day…

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