Refrigerator Pickles

Refrigerator Pickles


"This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden and I made pickles for the whole neighborhood. They will also stay fresh in the refrigerator for 2 1/2 to 3 weeks."
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1 h 15 m servings 45 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Ready In

  1. Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.


  1. 123 Ratings

Most helpful positive review

This is how I modify this recipe for 1 Gallon jar of pickles and veggies: 15 pickling cucumbers, 1 red bell pepper (cut bite size), 1 yellow bell pepper (cut bite size), 2 texas sweet onions (cu...

Most helpful critical review

If you take the advice to halve the amount of sugar, this really is a 5 star recipe. I'm not a big fan of celery seed so I left that out. I made half with dried dill and half with a couple of cr...

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This is how I modify this recipe for 1 Gallon jar of pickles and veggies: 15 pickling cucumbers, 1 red bell pepper (cut bite size), 1 yellow bell pepper (cut bite size), 2 texas sweet onions (cu...

These are the crispest pickles! I did cut the sugar in half, left out the sweet peppers, added 1 t. pickling spice instead of the celery seed and 2 t. red pepper flakes. Wonderful! I have had th...

So easy to do, and the taste is excellent. I even kept adding cucumbers for weeks into the recipe and it was just as good!

Pickles are crisp, frest tasting and delightfully good. My husband and I are sure to get raves when we take these pickles to our family outing. It took no time at all for us to make them. Than...

Very, very good. I'll cut the sugar next time, but I think that's just personal preference - my husband did not think they were too sweet at all. I might also do an experiment with Splenda. Used...

I liked these pickles. They were my first try at making pickles. Very easy to make. My husband did not care for them, he said they taste too much like cucumbers. If you like cucumber salad, ...

Not really pickles, but delicious all the same! To make "pickles" crispy, MAKE THE VINEGAR SOLUTION FIRST, and refrigerate. Use REFRIGERATED cucumbers and after salting, put them BACK in the fri...

My 15 year old daughter made these with cucumbers out of my mom's garden! They were wonderful.

These pickles are delicious!! Thanks so much for sharing it! A neighbor had given a bag full of cucumbers and I was looking for something to make with them. I made PICKLES and plan to share t...

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