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READY IN 30 mins

Homemade Refrigerator Pickles

Read Reviews (159)

"Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden." — dcbeck46

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Original recipe makes 8 cups Change Servings

1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar

6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers

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Directions

In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

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PREP 20 mins
COOK 10 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

Wonderful, I left out the sugar for two reasons, one it cuts down on the carbs and two I like my pickles a little tart. This is a keeper

—ARMBRUSTERBRYAN

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Most Helpful Critical Review

Jul 12, 2012

Ok, I made these and they were easy and look totally fantastic....but the garlic slices I put in there turned BLUE after 3 days in the fridge. What happened? TheStaff@Allrecipes Note: The acidity of the vinegar turned the garlic blue. Garlic contains anthocyanins that turn blue or purple in an acid solution (the pickle juice). It is ok to eat the pickles.

—WeirdAuntMartha

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193 Ratings

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Jan 25, 2004

This is a very good recipe. The only difference I did was add a teaspoon of celery seed and a tablespoon of mustard seed. I also made a recipe and a half of the vinegar, sugar and salt mixture. I like more liquid in mine. This was very easy to make. Thanks for the recipe.

—AUNTIE JUNE

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Aug 20, 2006

Made these today....yuuuummmmmmy!! I used 6 large cucumbers, 1 large vidalia and 2 green peppers. I added 2 tbsp mustard seed and 1 tbsp celery seed to the mix. One thing you need to know, the cucumbers really reduce down once they have sat in the vinegar. I filled jars and processd them in a hot water bath, and when they came out the jars were only half full. I would let the mixture sit in the bowl for at least 2 hours and then fill your jars if you are going to process them. Thanks for the great recipe!!

—MICHELLE_MANDELL

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Jul 06, 2010

To the person who gave this one star and wanted to give it zero. So your garlic turned blue. THERE IS NO GARLIC IN THE RECIPE. Don't change the recipe and then give it a bad review.

—PESTEE40

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Jan 25, 2004

These are really good! How long will they last in the refrigerator?? I've only made one batch so far but I could make a lot more if they'll last a while.

—AUDREYS MOM

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Jan 25, 2004

I have made in the past pickles that taste similar to these which required a lot more work. I will be using this recipe often.

—Sadie

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Oct 09, 2005

This was a good pickle recipe and it was the first one I had ever made since I had so many pickles from my cucumber plant this year. I used the same recipe, except using splenda instead of sugar. I did add more vinegar with others advice but found (since it was the first time I made pickles) that after the cucumbers sit in the fridge overnight the 1st time, they will create more juice and more liquid will appear. So, I would not fill up my bottles completely with liquid before letting them refrigerate. Thanks for the recipe!

—Daniel den Hoed

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Nutrition

Calories
27 kcal
1%

Carbohydrates
6.8 g
2%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.1 g
< 1%

Protein
0.1 g
< 1%

Sodium
109 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homemade Refrigerator Pickles

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories: 27
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 109mg 4 %
** Potassium 22mg < 1 %
Total Carbohydrates 6.8g 2 %
Dietary Fiber 0.1g < 1 %
Protein 0.1g < 1 %
** Sugars 6.4g
Vitamin A < 1 %
Vitamin C 3 %
Calcium < 1 %
Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.