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Refrigerator Cucumber Pickles

(13 Votes)
Refrigerator Cucumber Pickles
MAKES
8 cups
CHILL TIME
8 Hr
COOK TIME
15 Min

They'll think you're "as cool as a cucumber" for serving up these homemade pickles. Our recipe for Refrigerator Cucumber Pickles is a great make-ahead, old-fashioned recipe that's easy, fresh, and tasty!

What You'll Need

  • 3 cucumbers, thinly sliced
  • 1 onion, thinly sliced
  • 1 green bell pepper, coarsely chopped
  • 3 cups sugar
  • 1 1/2 cups white vinegar
  • 3 tablespoons celery seed
  • 1 1/2 teaspoons salt

What to Do

  1. In a 9- x 13-inch baking dish, combine the cucumbers, onion, and bell pepper; set aside.
     
  2. In a medium saucepan over medium-high heat, bring the remaining ingredients to a boil, stirring occasionally. Pour mixture over the vegetables and allow to cool completely.
     
  3. Cover and chill overnight before serving.
     

Notes

  • For a little more color, feel free to use half a red bell pepper and half a green one.
     
  • Have you tried our Southern Fried Pickles yet? If you haven't, we really recommend you do!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Do you use canning salt or table salt? Thank you!

Hello! In this recipe we used table salt. Enjoy!

Can you make this with Stevia sweetener rather than sugar?

Yes, but you should cut the Stevia amount in half for this recipe.

Are you using regular field cucumber or english cucumber? Thank you. Laurie

Hi there! In this recipe, the Test Kitchen used field cucumbers, but you can certainly use English cucumbers if that's what you prefer. Enjoy!

is cider vinegar ok to use?

Yes, cider vinegar would be fine to use. Enjoy!

Meaning no disrespect, but I found that it was overly sweet, so the sugar should be cut back and the recipe calls for way too much celery seed. I would cut that in half. Next time I adjust the recipe, I'll repost to see if I fouled it up or not. "M"

This the exact recipe I have used for years, with one change. My recipe doesn't call for heating the sugar/water...I just make sure it's well dissolved. When done, I store it in the frig in a one gallon plastic container that we bought ice cream in, and as we eat the pickles, I add more sliced ones to the juice and sometimes an extra onion and/or pepper. This can stay in the frig for weeks...ubtil the garden is about gone. Great recipe!

Can an artificial sweetener be used instead of sugar? I'm sure a lot of diabetics would like to know as well Thank you

Hello! - Yes, you can substitute artificial sweetener for sugar in this recipe. We recommend using half the amount of artificial sweetener. Enjoy!

I am looking forward to trying this recipe! However I am looking for a pickled onion recipe and have been unable to find a good one. I had tried these at a local restaurant and unfortunately they don't give out their recipes.

Seems like a lot of sugar for 3 cucumbers

Hey there. In order to pickle cucumbers, this is the correct sugar to vinegar ratio. The cucumbers are supposed to be very thinly sliced, to yield many pickles. If you feel this is too much sugar you can cut back 1 cup. Enjoy!

You're Right ..... Too much sugar and too much celery seed to suit me.

I have now made these several times and is now requested aa lot from family and friends. I usr empty jars from other foods that come in a jar.

After having made pickles in earlier years I was intrigued with this simple recipe and just had to try it. I found them very tasty. The only thing that bothers me is are they really safe---especially as you say they could be kept for up to 3 months in the fridge. Not that I think these will be around that long! But I'm so used to the old methods that I couldn't help but wonder.

Salt, sugar and vinegar are all natural preservatives. Both salt and sugar kill bacteria by causing it to lose water through osmosis. Vinegar is acidic, and most bacteria can't live in it. This recipe contains all 3 preservatives. In conjunction with refrigeration 3 months is reasonable. My mother would boil a quart canning jar and lid, pack it with the sliced cucumber and pour the hot vinegar solution to cover, then put on the lid. After it cooled to room temperature she would set it in the refrigerator. It wasn't canning because there was no hot water bath or pressure cooker involved.

These are very good.

Can I make these without the salt?? My heart condition prevents me from using the salt.

try adding green chiles peppers and/or jalapenos for a kick ;]

I would like a recipe for pickles that are like Claussen pickles. Whole , half or quarters that do not have a boiled brine. They are crispy.

Claudias4 - I would like such a recipe as well. Please, anybody, do you have a copycat recipe for Claussen pickles that are found in the sauerkraut/bologna/salad section of the grocery stores?

These are very similar to Claussen. They are really good and keep for months: HARRY KRAMERS KOSHER-STYLE DILL PICKLES Take a clean jar, from a quart size to a gallon size. Wash 6 to 13 small Kirby cucumbers, depending on the size of the jar. Put 1 heavy teaspoonful of commercial pickling spices into the jar. Add 6 to 8 garlic cloves, unpeeled, which youve sliced in a few places, without cutting all the way through the clove. Pack the cucumbers into the jar whole. If you like, put in a bit of fresh dill weed. If you like a perked up flavor, add 4 to 6 dried red chili peppers. Add 3 to 4 ounces of white vinegar. Fill a measuring cup with tap water hot enough to dissolve salt. To each cup of water add 1 teaspoon of salt and stir to thoroughly dissolve. Pour the water into the jar, cupful by cupful, until the jar is full. Cover and leave on the kitchen counter for two days. They are now ready to eat. Keep refrigerated. The pickles will stay good for months.

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