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The perfect and most delicious quick pickle are these Easy Sweet Refrigerator Pickles. They are the perfect amount of sweet combined with the right amount of tang. If you love pickles, these are a must try!
What better way to use up all the extra cucumbers your garden or neighbor give you, than to make pickles? These pickles are so good I can sit and eat the whole jar (I may know from experience). I learned how to make these pickles when I was a teenager helping my Aunt Lois with her garden.
I detested weeding, but the only way Aunt Lois would make pickles is if I would help weed her garden. It was just a small garden and it only took 15 minutes to clean it up, but I was like 13 maybe 14 and well we know how teenagers can be. Weeding was not my favorite task, but eating the pickles was so I did it. Then we would go in the kitchen with an armful of cucumbers. She would show me exactly what to do to make my favorite easy sweet quick pickles while my sister would set up Slap Jack, Sorry or Uno Rummy Up at the table. I need a tissue now...
What you Need to Make Easy Sweet Refrigerator Pickles
- Cucumbers
- Salt, pickling or kosher
- Onion
- Mustard Seed
- Celery Seed
- Turmeric
- Cracked Black Pepper
- White Vinegar
- Apple Cider Vinegar
- Sugar
- Brown Sugar
Why Pickling or Kosher Salt?
These salts are ideal to use because they are pure salt. Pickling salt is a lot finer than kosher, but they are both pure with no anti-caking agents added. Pure sea salt would even work with this recipe.
How to Make Easy Sweet Refrigerator Pickles with Cucumbers
This recipe is my favorite because it is so easy. Just a few simple steps and you will have the most delicious pickles in your fridge ready for devouring. I promise these are that good!
Step 1:
Cut your washed cucumbers into ¼ slices and place in a large bowl. Sprinkle with salt and stir it all around. Chill the cucumbers for at least 2 hours. When done chilling, rinse the cucumbers in cold water.
Step 2:
Pack the cucumbers into 3 mason jars. Slice half an onion and divide it between the 3 jars. Then add the mustard seed, celery seed, turmeric and black pepper to jars.
Step 3:
In a medium size pot, combine white vinegar, apple cider vinegar and both sugars over medium heat. Heat until the sugars have completely dissolved and the brine is really steaming. No need to boil for this recipe.
Step 4:
Ladle or pour the brine into the jars to completely cover the cucumbers, onions and spices. Let the jars cool to room temperature. Then place the lids on, give the jars a shake and place in the fridge to chill overnight.
Step 5:
Eat the best easy sweet refrigerator pickles! Eat them right out of the jar, add them to your favorite sandwich or burger, or top a salad with them. These pickles will last up to 6 weeks in the fridge, but honestly ours never make it longer than a week! They are so delicious!
Other Garden Fresh Recipes you might enjoy!
- Zucchini Brownies with Fast Frosting
- Tomato, Cucumber & Basil Salad
- Roasted Asparagus
- Chocolate Chip Zucchini Bread
- Creamy Tomato & Cucumber Salad
- Chocolate Zucchini Cake
Give these Easy Sweet Refrigerator Pickles a try and let me know how much you like them in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
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Easy Sweet Refrigerator Pickles
Ingredients
- 8-9 cups sliced cucumbers, ¼ inch thick, about 6-7 large cucumbers
- 4 tablespoons kosher or pickling salt
- ½ medium onion, sliced
- 2¼ teaspoons mustard seed
- 1½ teaspoons celery seed
- ⅜ teaspoon ground turmeric
- pinch cracked black pepper
- 4 cups distilled white vinegar
- 2 cups apple cider vinegar
- 4 cups sugar
- 1 cup brown sugar
Instructions
- In a large bowl combine cucumber and salt, stir it well.
- Place cucumbers in fridge to chill for at least 2 hours.
- Rinse cucumbers in cold water.
- Pack cucumbers evenly in 3 quart size mason jars.
- Top cucumbers evenly with sliced onions.
- Add ¾ teaspoon mustard seed, ½ teaspoon celery seed, ⅛ teaspoon turmeric, and one twist cracked black pepper on top of onions.
- In a medium size pot, combine white vinegar, apple cider vinegar, sugar and brown sugar.
- Heat over medium heat until the sugars are completely dissolved and the mixture is steaming. No need to boil.
- Ladle or pour the brine in the jars to fully cover cucumbers and onions.
- Let the jars cool to room temperature, then cover with lids, give them a good shake and chill in the fridge overnight.
- Eat and enjoy as is, on sandwiches and burgers or on salads!
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