Easy Refrigerator Pickles
Yield: 7 cups (serving size: 1/4 cup)
Ingredients
- 6 cups thinly sliced pickling cucumbers (about 2 pounds)
- 2 cups thinly sliced onion
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, thinly sliced
Preparation
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Note: Pickles may be stored in the refrigerator for up to one month.
Nutritional Information
- Calories:
- 28 (10% from fat)
- Fat:
- 0.1g (sat 0.0g,mono 0.0g,poly 0.1g)
- Protein:
- 0.3g
- Carbohydrate:
- 7g
- Fiber:
- 0.3g
- Cholesterol:
- 0.0mg
- Iron:
- 0.1mg
- Sodium:
- 64mg
- Calcium:
- 7mg
Member Ratings and Reviews
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I give this recipe 5 Stars because we can't live without it! I don't make conventional pickles like Mama used to do, but I have to have a jar of these in the refrigerator at all times during cuke season! They are fantastic either with a sandwich or as a side-dish (ala cucumber-onion salad). My husband, who refuses to touch a cuke in any other form, wants them with just about every meal. Beware, though, the turmeric will make the liquid stain your dish-towel, wooden spoon, counter-top... you name it!09/12/09
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This was my first time making pickles. This recipe was SO GOOD! And SO EASY! I'm going to pack them in glass jars and give some away. I will definitely be making this again.09/06/08





