Refrigerator Pickles are cool, crisp and refreshing. This recipe brings out the refreshing flavor in your cucumbers and offers a tangy and crunchy side dish for your favorite summertime meal, or any meal.
I've made this recipe using fresh cucumbers from the Farmer's Market, from the grocery store and from the garden. While any variety of cucumber will taste delicious, I've had the best results using the English Cucumber. I think it has a slightly more crunchy texture and a thinner peel.
Peel, or no Peel
Peeling the cucumbers is an option for Refrigerator Pickles. This recipe is delicious either way. Sometimes the cucumber peels can be slightly bitter, especially if they are not garden-fresh. So when it comes to making a choice on whether the include that bright green edge on the cucumber slices, a lot depends on how recently the cucumbers were harvested and the variety of cucumber you choose.
One of the easiest ways to get cucumbers sliced quickly and evenly is with this handy cabbage shredder. Honestly, it's good for so much more than just cabbage. I love how it works with cucumbers and onions in this recipe. Just be sure to use a protective glove so you don't take any risks as your hand gets closer to the blades.
This recipe for Refrigerator Pickles was inspired from one shared by my Aunt Susie. She gave it to me in 2001 during a summertime visit to Boise. She lived in eastern Washington and loved how fast this side dish could come together with fresh cucumbers from the garden. It's the perfect way to use a big supply of cucumbers any time. Thank you Aunt Susie!
- 5 cups thinly sliced cucumbers - about 3 English cucumbers or 4-5 regular cucumbers peeled or not - your choice
- 1 large onion thinly sliced - I like to use sweet onions
- 1 1/2 cups sugar
- 1 cup white vinegar
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons canning salt - not table salt
- 1 1/2 teaspoons celery seed
- Thinly slice cucumbers and onion into a large bowl. Toss and set aside. Whisk together remaining five ingredients and add to cucumbers/onions. Toss lightly so all the cucumbers are mixed with the brine. Cover bowl and refrigerate. You can serve this right away, that's when the "pickles" taste - best but this will keep in the fridge for several weeks.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.