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Refrigerator Pickles

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These crisp pickles from Jane Reslock Feist, a mom in Mandan, North Dakota, don't require canning tricks.

  • Prep:
  • Total Time:
  • Yield: Makes 3 quarts

Source: Everyday Food, July/August 2008

Ingredients

  • 2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
  • 1 medium Vidalia or other sweet onion, sliced 1 inch thick
  • 2 celery stalks, sliced 1/2 inch thick on the diagonal
  • Coarse salt
  • 2 cups sugar
  • 1 cup cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed

Directions

  1. In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.

  2. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).

Reviews Add a comment

  • cxmoraleshotma
    2 DEC, 2015
    Changed this recipe around a bit as the amount of sugar was a tad overwhelming for my taste. While I did the 2 cups of sugar, I added to the recipe 1 extra cup of seasoned rice vinegar. I placed it all in a big jar, but added a sliced Habanero pepper to the jar. The sweet of the sugar, the sour of the extra vinegar and the spiciness of the Habanero pepper made these a hit at home!
    Reply
  • MS112572101
    23 OCT, 2015
    After reading the other reviews, I was concerned about dissolving the sugar especially since the organic seems less willing. After I became bored with whisking the concoction, I placed the liquid in a large jar and shook it for some time. The pickles were a hit with my son and husband. Plus, the celery tasted good despite my reservations.
    Reply
  • ernestsewell
    3 JUL, 2013
    I made this tonight. I came out w/ a bit more cucumber than I anticipated, but it's better than too little. I also added a good splash of regular vinegar early on, to help dissolve the sugar. It worked out great, because I had little left at the end. The trick is to fill the jar 1/3 of the way w/ the cucumber mix, then add a ladle of liquid, finish w/ more cucumber, then liquid. Helps keep the air bubbles out. Add some dill (1 tsp/jar), a thin slice chili pepper, or pepper flakes for heat.
    Reply
  • sandeh
    17 AUG, 2012
    Tastes great! How long will they keep in the fridge?
    Reply
  • awesome514
    9 AUG, 2012
    These turned out really well! The pickles are slightly sweet, but the celery taste balances it out so that the sweetness is not overwhelming. I had no problem with the sugar dissolving since I whisked it for several minutes, and I did not combine the vegetables with the liquid until they were in the pint-sized jars. I made appx. 4 pints. Yum!
    Reply
  • eri97
    19 MAR, 2011
    Are these sour pickles or sweet pickles? Thanks
    Reply
  • hylca
    7 SEP, 2010
    Pickles turned out very well......the trick is to heed the recipe directions "stir until sugar is dissolved"...........hylca
    Reply
  • gdlemaire
    13 AUG, 2010
    How did your refrigerator pickles come out? It's been over 2 weeks now and I was wondering how they tasted and if you used too much sugar as it was pooling at the bottom of the jars. Also, you needed more liquid to fill the jars - how did you handle that? Thanks very much for your feedback.
    Reply
  • kjf330
    12 JUL, 2008
    I am waiting on these in the fridge now, but I must say that I had to use 2 x the amount of liquid mixture. I wonder if there is too much sugar? There is sugar itting on the bottom of all the jars. I hope it dissolves.... I'll keep you posted!
    Reply