Refrigerator Pickles

Prep Time:
10 mins
Total Time:
40 mins
3 quarts

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


  • 2 pounds Kirby cucumbers, sliced ½ inch thick on the diagonal (about 8 cups)

  • 1 medium Vidalia or other sweet onion, sliced 1 inch thick

  • 2 celery stalks, sliced ½ inch thick on the diagonal

  • Coarse salt

  • 2 cups sugar

  • 1 cup cider vinegar

  • 1 teaspoon celery seed

  • 1 teaspoon mustard seed


  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).

Related Articles