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.

Sliced cucumbers and onions in a jar on a table. — No canning required, but this recipe stores well in a glass canning jar in the fridge.

Choosing Cucumbers

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.

Sliced cucumbers and onion — Be sure to slice the cucumbers and onions really thin.

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.

When it comes to choosing 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 cucumbers you choose.

The peels on English cucumbers are usually very light-tasting and delicious. When I use that variety of cucumber I always leave the peel on.

Refrigerator pickle ingredients in a bowl. — When I see this picture, I think of how rewarding it is to buy freshly harvested ingredients and to serve them right away.

Quick Slicing

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.

Refrigerator pickles in a bowl with a spoon and leafy garnish. — While the brine you create for the cucumbers and onions is delicious enough to drink - practically. Be sure to serve your pickles with a slotted spoon.

Auntie's Favorite

This recipe for Refrigerator Pickles was inspired by 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!

Looking for another way to use fresh produce? Try my No Peel Apple Cake. It's a wonderful way to use fresh apples and another all-time favorite among aunties.

Recipe

Refrigerator Pickles

Crisp and refreshing, this recipe brings out the fresh flavor in cucumbers and creates a tangy and crunchy side dish. Delicious!

5 from 108 votes

Print Rate Pin Recipe

Prep Time: 20

Cook Time: 0

Total Time: 20

Servings:

Calories: 225kcal

Author: Melinda O'Malley Keckler

Ingredients

▢ 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 ½ cups sugar
▢ 1 cup white vinegar
▢ 3 tablespoons rice vinegar
▢ 1 ½ teaspoons canning salt - not table salt
▢ 1 ½ teaspoons celery seed

Instructions

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.

Notes

Any variety of cucumbers will make delicious refrigerator pickles, but I've had the best results using the English Cucumber. It has a more crunchy texture and a thinner peel. Serve this side dish with Sweet Corn Pasta Salad or Easy Edamame Salad for a tasty collection of sides at your next BBQ.

Nutrition

Calories: 225kcalCarbohydrates: 55gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 586mgPotassium: 161mgFiber: 1gSugar: 52gVitamin A: 91IUVitamin C: 4mgCalcium: 29mgIron: 1mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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