Total Time
Prep 20 mins
Cook 5 mins

These pickles are wonderful for busy people. No need to can. My husbands grandmother gave me this and they are just great whole family loves them.

Ingredients Nutrition


  1. Heat vinegar, sugar, salt, and celery seed.
  2. Pour over cucumbers, onions and green pepper.
  3. Store in refrigerator.
  4. These will keep for many months.


Most Helpful

These probably won't last long in my refrigerator--they are too delicious!

jean August 02, 2001

I love this recipe! My sister gave it to me and I've been making it for years, though without the pepper. I even made them with sweetner instead of sugar and they were good. We love these pickles and onions on hamburgers and also other sandwiches. I make a double batch and put them in a gallon ice cream container in the frig.

strumica September 08, 2009

These were very good, but when I made this recipe, I used 7 cups of sliced cucumbers, and layered them along with the onions and chopped green peppers in a large glass bowl; sprinkling one tablespoon of Morton's Canning & Pickling Salt, between the layers, and then let them sit on the kitchen counter for 3 hrs. I then drained the vegetables in a colander. When making the brine, I didn't add the tablespoon of canning salt, no need to, as I've never added any salt to my brine when making refrigerator pickles, especially after I've already added it to the cucumber/onion/green peppers before hand. When I did prepare the brine, I noticed I needed to add more of it, so I doubled the amount of ingredients, using 2 cups of vinegar, but only using 3 cups of sugar, and 4 teaspoons of celery seed. I think the 1-1/2 cups of sugar, (per each batch) is pretty much the right amount for this recipe, as suggested by others, but I think 1 tablespoon of celery seed is a bit much for this recipe, I think 2 teaspoons of celery seed per batch, is more than enough; especially if using 7 cups of sliced cucumbers. I also heated the brine ingrediets, to all most a boil, before pouring over the pickle/onion/peppers. About 36 hrs later, I shared these pickles with 2 of my dd's, my daughter's room-mate, and my granddaughter, which were enjoyed by all. By the time everyone was done snacking on 'em, there weren't many left in the bowl. Janet, thank you for sharing this recipe with fellow Zaar members. They were very good!

Domestic Goddess September 08, 2008

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