Refrigerator Pickles

"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."
 
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photo by Mrs. DeVelopment photo by Mrs. DeVelopment
photo by Mrs. DeVelopment
photo by Honeycuttcheryl photo by Honeycuttcheryl
photo by foodnetworkrl photo by foodnetworkrl
photo by jonesies photo by jonesies
photo by germie3 photo by germie3
Ready In:
25mins
Ingredients:
7
Yields:
6 cups
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ingredients

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directions

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

Questions & Replies

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  1. Erika W.
    What kind of green pepper?
     
  2. glorius10
    does anyone know if there is any reason these can't be canned?
     
  3. glorius10
    can these refrigerator pickles be canned? They are so good.
     
  4. jimnelsiemac
    Should I use white vinegar or apple cider vinegar. Also should I use Kosher salt or plain table salt
     
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Reviews

  1. jean
    These probably won't last long in my refrigerator--they are too delicious!
     
  2. strumica
    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.
     
  3. Cindi Bauer
    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!
     
  4. Irmgard
    I made these last Thursday and tried them for the first time today. Outstanding! For this, I substituted a red pepper for the green and added a teaspoon of mustard seed but otherwise, I followed the recipe. I don't think they're going to last two months! :-D
     
  5. meyerpatrice1
    Great recipe, I would reduce the sugar they were a little to sweet for me, but still wonderful. I added fresh dill and a couple garlic cloves to my last batch and it gave them a savory sweet flavor that was awesome! I also omitted the pepper and onion.
     
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Tweaks

  1. Irmgard
    I made these last Thursday and tried them for the first time today. Outstanding! For this, I substituted a red pepper for the green and added a teaspoon of mustard seed but otherwise, I followed the recipe. I don't think they're going to last two months! :-D
     
  2. SaffronMeSilly
    This was good and quite easy. I left out the onion and green pepper, and added 1/2 tbsp of ground mustard. I wasn't sure how long to marinate them, but I tried them after 4 days, and they were tasty. I also substituted squash for cucumber for one jar, and they were great too. Thanks for the recipe :)
     
  3. hotkats4
    I wanted a recipe quick, easy and good. This was it. It was a hit with friends and neighbors, they wanted the recipe. I thought the sugar and salt was a bit much and cut them in half. And I used kosher salt instead of table salt and raw apple cider vinegar. They are so good. Thanks Janet.
     

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