Acute How-To: Refrigerator Pickles

I love pickles.  I put them on every sandwich I make and snack on them daily.   This pickle recipe is one I inherited from my grandmother.

Someday I would love to attempt pickling and canning cucumbers, but for now this super simple refrigerator method works just fine.

What you will need:

  • 4 cucumbers           
  • 1 medium onion
  • ½ of a green pepper
  • 1 cup of white vinegar
  • ½ cup sugar
  • ½ tablespoon celery seed
  • ½ tablespoon mustard seed
  • ½ tablespoon dried dill
  • 2 tablespoons of salt

Step One:

Slice the cucumber, onion, and green pepper and put on a large bowl.  Sprinkle the salt over the veggies and toss all together.

Set the bowl aside for three hours so that the salt draws out the moisture in the vegetables.

Step Two:

Drain the vegetables in a colander to remove all the excess water and return them to the bowl 

Step Three:

Mix together the vinegar, sugar, and spices and pour it over the vegetables. Toss all together.

Step Four:

Transfer the vegetables to mason jars or plastic container {this recipe will make about 4 pints of pickles.  Feel free to halve or double it}. 

Step Five:

Set the jars in the refrigerator with the tops loosely on them for three days – shaking here and there to make sure the spices are well distributed.

After three days, completely close the lids and enjoy your homemade pickles!  These will last for about 8 weeks in the refrigerator.


5 thoughts on “Acute How-To: Refrigerator Pickles

  1. What a great recipe! Thanks for posting – I made these this weekend, and they came out GREAT. I was out of celery seed, so I substituted in 1/2 tbs of Herbs de Provence, and added 1/2 tbs of chopped garlic. Nom nom nom, as the kids say. :)

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