Refrigerator Pickles


I have decided to take up canning this year. Especially since I’m going to have more tomatoes than I know what to do with, soon. In order to get the motivation going, I made the hubby’s Grandmother pickle recipe this weekend. It’s super easy.

Refrigerator Pickles

By: Hubby’s Grandma


6 cups thinly sliced pickling cucumbers {about 2 pounds}

2 cups thinly sliced onion

1 1/2 cups white vinegar

3/4 cu sugar

3/4 teaspoon salt

1/2 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

4 garlic cloves, thinly sliced


Place 3 cups of cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups of cucumber and remaining 1 cup of onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month

{Changes I made- I used onion powder instead of fresh onion. I also used garlic powder instead of fresh garlic. I store them in mason jars.}

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