Description
An easy Refrigerator Sweet Pickles recipe that takes minimal ingredients and time to prepare and are ready to eat in a few days! You don’t need any canning equipment, and this pickle recipe is a great way to use up leftover cucumbers from your summer garden!
Ingredients
Units
Scale
- 6 cups small-medium cucumbers, sliced
- 1 cup sweet yellow onion, sliced or chopped
- 1 tablespoon salt
- 2 cups organic cane sugar
- 2 cups vinegar (white or apple cider)
- 1 tablespoon celery seed
Instructions
- First, add the sliced cucumbers and sliced or chopped onion in a large bowl and toss with the salt. Let them sit on the counter for 1 hour to remove the excess water from the cucumbers and onion. Drain, and place back into the large bowl OR stuff them into mason jars (canning jars) that have lids.
- Make a simple brine in a saucepan on your stovetop. Simply combine the sugar, vinegar, and celery seed in a saucepan and heat over medium-high heat, whisking frequently, until the sugar dissolves. This will take about 10 minutes.
- Pour the brine over the pickles. You can either keep the sliced cucumbers and onion in the large bowl and store them covered in the fridge that way, OR my personal preference, is to use the canning jars and pour the brine over the cucumbers and onion that you stuffed into jars. This way, I feel like they will keep for longer and you can also gift them to family and friends. If you run out of brine, you can add a little water the jars to fill them to the top.
- Let the pickles marinate for a few days (longer for stronger flavor) to really soak up the brine. The pickles will keep in the fridge for 2-3 weeks.
Notes
Recipe adapted from A Farm Girl’s Dabbles
If you use 16 oz canning jars you’ll get 3 jars of pickles from this recipe.
- Prep Time: 1 hours
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Snacks
- Cuisine: American