Cucumbers are one of the easier plants to grow- and we love to eat them fresh, but when the garden gives you too many cucumbers- you make pickles!

And these easy refrigerator pickles are my very favorite ones to make. They are slightly sweet, kinda tangy. Very similar to the bread and butter pickles we all love so much!

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Seriously, you can’t beat homemade pickles and these are the easiest and best-tasting there is!

Related Reading: 7 Tips for Growing Cucumbers

 

 

The Best Quick & Easy Refrigerator Pickles

 

When it comes to making pickles the best choice is to use a cucumber variety that is suited for pickling. These pickling cucumbers are usually smaller and contain less seeds than your standard slicing cucumber.

They tend be a bit stiffer when sliced as well. But one of my favorite things about with refrigerator pickle recipe is that you can use any kind of cucumber you have!

I have used it successfully with our prolific slicers such as Marketmore and Straight 8. It’s still best if you pick them on the early side of ready so that you will have less seeds. But the pickles will taste just fine no matter what kind of cucumbers you use.

 

To make these refrigerator pickles you will need:

~2 lbs of cucumbers

3 tsp salt

3/4 cup chopped onion

1 cup white vinegar

1/2 cup water

1 1/2 cup sugar

1 T mustard seed

1 T celery seed

3-6 cloves garlic- peeled, bruised, and halved

 

Want to preserve MORE food this year? Get my Food Preservation Planner to help you plan your family’s food needs and save time by helping you preserve more efficiently!

 

How to Make Easy Refrigerator Pickles

 

Step 1: Wash the cucumbers and slice them thin. The easiest way is to use a mandolin slicer– it saves so much time and ensures that your pickles are a uniform thickness.

 

 

Step 2: Layer your cucumbers, salt, and onion in a large bowl or pot. Toss to combine completely. Cover and set aside for about an hour.

Step 3: To make the brine, combine vinegar, water, sugar, garlic, celery seed, and mustard seed. Bring boil, while stirring occasionally. Gently boil for about 2 minutes until all of the sugar has dissolved.

Step 4: Drain the excess liquid from the cucumber and onion mixture. Pour the brine over the cucumbers. Stir gently to combine. Cover and allow to set for about 10 minutes.

 

 

Step 5: Fill your jars with the pickles, making sure each jar has at least one piece of garlic in it. Fill with enough liquid to cover all of the pickles. (Note: if you run out of brine, you can use a mixture of white vinegar and water to top off each jar.)

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Allow the jars to cool and then place in the fridge for at least 24 hours before eating. These sweet refrigerator pickles will stay good in the fridge for about 8 weeks! So don’t let all those fresh cucumbers go to waste- preserve them quickly and easily- with no canning experience needed!

Get more ideas to preserve cucumbers on 10 Ways to Preserve Cucumbers That Every Home Gardener Should Know!

Looking for more ways to preserve your garden harvest? Check out my food preservation page for more recipes such as Roasted Tomato Sauce and Dehydrated Zucchini “Pineapple”!

Homemade Easy Refrigerator Pickles

Homemade Easy Refrigerator Pickles

Prep Time: 1 hour
Cook Time: 2 minutes
Total Time: 1 hour 2 minutes

Slightly sweet and tangy refrigerator pickles. Very similar to the bread and butter pickles we all love so much!

Ingredients

  • ~2 lbs of cucumbers
  • 3 tsp salt
  • 3/4 cup chopped onion
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 1/2 cup sugar
  • 1 T mustard seed
  • 1 T celery seed
  • 3-6 cloves garlic- peeled, bruised, and halved

Instructions

  1. Wash the cucumbers and slice them thin using a mandolin slicer
  2. Layer your cucumbers, salt, and onion in a large bowl or pot. Toss to combine completely. Cover and set aside for about an hour.
  3. To make the brine, combine vinegar, water, sugar, garlic, celery seed, and mustard seed. Bring boil, while stirring occasionally. Gently boil for about 2 minutes until all of the sugar has dissolved.
  4. Drain the excess liquid from the cucumber and onion mixture.
  5. Pour the brine over the cucumbers. Stir gently to combine. Cover and allow to set for about 10 minutes.
  6. Fill your jars with the pickles, making sure each jar has at least one piece of garlic in it. Fill with enough liquid to cover all of the pickles.
  7. Allow the jars to cool and then place in the fridge for at least 24 hours before eating.

Notes

These refrigerator pickles will store in the fridge for about 8 weeks.