96 hrs 15 mins
Toby Jermain's Note:
These are really great! We usually start muching on them before they even cool... And don't forget the onions. They're for eating, not just for flavoring. They taste as good as the pickles. We usually keep adding more onions to the brine, since we eat them faster than the pickles. Actual prep time is about 30 minutes; 4 days is time setting in the fridge waiting for flavor to develop.
My Private Note
cups, a ...
Units: US | Metric
- 6 cups thinly sliced scrubbed cucumbers
- 2 cups thinly sliced onions, separated into slivers
- 1 1/2 cups distilled white vinegar
- 1 cup sugar
- 1 tablespoon salt (preferably kosher)
- 2 teaspoons mustard seeds
- 1 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1 -3 whole unbroken dried hot red chili pepper, long skinny oriental type,to taste (optional)
- 1Toss cucumber and onion slices together in a large bowl.
- 2Combine remaining ingredients in a medium saucepan, stirring well to dissolve sugar and salt.
- 3Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
- 4Pour hot vinegar mixture over cucumber mixture, add red peppers if using, and allow to cool, tossing several times.
- 5Cover and marinate in the refrigerator for several days, turning once or twice a day for four days.
- 6Actually, the pickles are quite good after only a couple hours, but they just aint really pickles yet.
- 7Pickles can be stored in the refrigerator for several months.
- 8They will continue to get spicier the longer the hot red pepper (s) remains in the brine; remove when heat level reaches your preference.
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Nutritional Facts for Easy Refrigerator Pickles
Serving Size: 1 (1526 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 155.9
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1002.1 mg
- Total Carbohydrate 36.4 g
- Dietary Fiber 1.3 g
- Sugars 32.0 g
- Protein 1.3 g