I stopped by Duris Cucumber Farm in Puyallup the other day to pick up some pickling cucumbers. I found a refrigerator pickle recipe I really want to try. This recipe is perfect for those of us who don’t have a lot of extra time this summer. 😉
Ingredients
6 cups sliced pickling cucumbers
2 cups thinly sliced onions
1 1/2 cup white vinegar
3/4 cup sugar
3/4 tsp salt
1/2 tsp mustard seeds
1/2 tsp celery seeds
1/2 tsp ground tumeric
1/2 tsp crushed red pepper
1/4 tsp ground pepper
4 garlic cloves, sliced
Directions
Place half of the cucumber slices in glass large bowl. Top the slices with 1 cup of the onion. Now layer the rest of the cucumbers on top of that, and again, top with the onion.
Combine the vinegar and remaining ingredients in a saucepan, and bring to a boil, stirring well. Boil for 1 minute. Pour the mixture over the cucumber mixture. Let cool completely, then cover and chill in the fridge for 4 days. You can then transfer them to jars, if you prefer, or just keep them in the bowl.
It’s sooooo easy, I don’t know if I’ll ever be motivated to can pickles the traditional way again. 🙂
~Mavis
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Carol says
Thanks, Mavis….all I need are the small cucumbers and I can try this!
Carol says
P.S. Just how many cups of onions per batch? Thanks!
Mavis says
Oops. 2 cups thinly sliced. I’ll update the recipe! Good catch.
Maria Alison @Ten at the Table says
Mmmmm. Making these right now!
Margaret Anne @ Natural Chow says
I need to make this. I just scored a few boxes of cucumbers (YES!) and I need to do something with them before they’re inedible. Thanks for sharing! 🙂
Mavis says
You are so welcome. Let us know how they turn out!
Edwin says
I’ve done end of season green tmatoes this way and there are wonderful.
Mavis says
I’m going to have to try that. Running outside to grab tomatoes now…
Johanne says
Do you HAVE to use pickling cucumbers or can you do it burpless??????
Mavis says
I’ve only ever used pickling, but I suspect you could use other kinds with great results as well.
Eunice says
Do these need to stay refrigerated until used?
Mavis says
They do.
Sue Mosier says
Would you please tell me what kind of pickle recipe this is?
Mavis says
I’d say their taste is kinda like bread and butter pickles if I had to label them.
May says
Lovely post. I just picked cucumbers in my garden. How long do they last n the fridge?
Mavis Butterfield says
About 30 days.
pam says
Help! I have lots of cucumbers and I’m leaving town tomorrow and I don’t have any turmeric or celery seed…is there a substitute I can use?
Carol says
pam, I ran a search for your two items and came up with leave out the turmeric. The celery seed can be subbed with chopped celery leaves and/or stalks of celery. If you aren’t comfortable winging it, just put the question to your search engine and it should take you to the same sites I saw…..I was interested to see the responses. Good luck!
Kris says
Could you go ahead and can them anyway?
Robin says
Ditto to Kris’s question. Can you just put the cucumber mixture in hot jars, cover with vinegar mixture and can them?
Miranda Hernandez says
Mavis! These are the bomb-diggity! Just made a huge batch to include our banana peppers and jalapeños! I’m so excited to share a few jars with our friends! Thank you for sharing with us!
Mavis says
So glad you were able to use the recipe! And you are so right. They ARE the bomb-diggity. 🙂
Starr says
Instead of the spices listed could you use pickling spice? I found some in the bulk section at WinCo. If so how much would you think to add of the spice?
Sydney says
Do you think it would be possible to make these without the sugar??? I hate sweet pickles!