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Easy Refrigerator Pickles

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 cups


  • 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


  • 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.

Test Kitchen Tips
  • Use this tasty brine to quick-pickle other vegetables such as summer squash and green beans.
  • This is a great way to use up produce right before it's on its last legs.
  • Nutrition Facts
    1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 175mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.


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    Average Rating:
    • Tammy
      Sep 24, 2020

      Love these, I added cauliflower and carrots. could probably add just about what you want. the green beans sound like they would be wonderful in it as well.

    • Michael
      Sep 10, 2020

      Great Recipe! As far as the shelf life goes mine kept for about a month! But you can process in a water bath, until outside water reboils, about 10 to 15, cool then put away, for 6 weeks if you can wait that long! You can also drop an 8th of tsp alum to the bottom of jar, before other ingredients, for crisp!

    • Melanie
      Jul 13, 2020

      i put the cukes and onions in 4 pint jars, so I had to double the brine. Very easy to make.

    • VICKIE
      Mar 9, 2020

      I’ve had these up to about 9 months! Just starting to lose their crunch. I make several gallon every year

    • ubu
      Sep 1, 2019

      With an abundance of cucumbers, I looked for an easy pickle recipe and found this. We tasted them the next day and loved them. This is a recipe going into my regular recipe box!! I didn't have celery seed or mustard seed, so used pickling spice instead, and a pinch of dill. I had to double the liquid part in order to fill the jars.

    • KristineChayes
      Aug 19, 2019

      Love these savory sweet pickles! I’ve been making them since the recipe was first published. My garden produces many cucumbers every year and this is my family’s favorite way to eat them!

    • Margaret
      Jun 18, 2019

      Great recipe. I had five cups of cucumbers. Used 2 cups vinegar and 2 of sugar. Didn’t have turmeric. Still short on liquid. Used stone to stuff cukes into two quarter jars. Poured in liquid. Then turned upside down. The liquid is now at the top of the jar. Those are the ones we’ll eat first and simply turn the jar upside down until the cukes and liquid are equal and then I’ll set the jars upside like they belong.

    • rusty2fan
      Jun 28, 2018

      how long will they last in the refrigerator

    • Mary
      Jun 26, 2018

      No comment left

    • Ruffshse
      May 6, 2018

      No comment left