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Easy Refrigerator Pickles

Total Time

Prep: 20 min. + chilling


6 cups

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York


  • 6 cups thinly sliced cucumbers
  • 2 cups thinly sliced onions
  • 1-1/2 cups sugar
  • 1-1/2 cups cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cloves


  1. Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
Refrigerator Pickles Tips

What kind of cucumbers should you use to make refrigerator pickles?

Thin (not too overgrown) cucumbers turn into tender, flavorful, and easy to slice refrigerator pickles. Homegrown or farmers market cukes—or English cucumbers from the grocery store—are the best if you plan to leave the skin on your pickles. Regular grocery store cucumbers typically have a wax coating to preserve their freshness. Here are some common cucumber varieties to keep in mind.

How can you make refrigerator pickles your own?

Experiment with your favorite spices, although allspice berries, whole cloves, peppercorns and red pepper flakes are tasty options if you need ideas for spices to start with. If you’re a garlic or heat lover, toss in a few thinly sliced garlic cloves or jalapenos. Don't forget that you can reuse this sweet pickle brine for pickling green beans, sliced zucchini, radishes and even carrots.

How long will refrigerator pickles last?

Refrigerator pickles will keep at least a couple of weeks in the refrigerator. Use common sense and discard refrigerator pickles that have an odd smell or appearance, and don’t push the 2-week time limit if you added garlic to your refrigerator pickles. Get to know more of the different types of pickles we’re keen on.

Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 175mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.