Refrigerator Pickles
📜 Collection: JC | ✍️ Attribution: Sue Shoquist | 📂 Category: Preserves Enjoy crisp, sweet, and tangy refrigerator pickles made easily with fresh cucumbers, onions, and green peppers. This refreshing preserve requires no canning and develops vibrant flavor after resting in the fridge.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 5 mins | 48 hours | 12 Servings |
🔪 Key Equipment
- Large non-reactive bowl
- Saucepan
- Storage jars with lids
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 9 cups | Cucumbers | Sliced, about 3 large |
| 1 cup | Onion | Thinly sliced |
| 1 cup | Green Pepper | Thinly sliced |
| 1 cup | Vinegar | White vinegar is standard |
| 2 cups | Sugar | Granulated |
| 2 tablespoons | Salt | Standard |
| 1 tablespoon | Mustard Seed | Whole |
| 1 tablespoon | Celery Seed | Whole |
Instructions
Step 1: Prep the Vegetables and Brine
- In a large non-reactive bowl, combine the 9 cups sliced cucumbers, 1 cup thinly sliced onion, and 1 cup thinly sliced green pepper.
- In a separate saucepan, combine the 1 cup vinegar, 2 cups sugar, 2 tablespoons salt, 1 tablespoon mustard seed, and 1 tablespoon celery seed.
Step 2: Boil and Combine
- Bring the vinegar mixture to a boil over medium heat, stirring continuously until the sugar is completely dissolved and the liquid is clear and aromatic.
- Carefully pour the hot brine over the vegetable mixture, then let it cool completely to room temperature.
Step 3: Chill and Marinate
- Cover the bowl or transfer the pickles securely to jars.
- Place in the refrigerator and let them marinate for at least 48 hours before serving until crisp and well-infused.
💡 Make-Ahead & Storage: Keep stored in the refrigerator for up to 3 weeks for optimal crispness and flavor.
Original Recipe Scan
