Easy Refrigerator Pickles

Easy Refrigerator Pickles Recipe – these pickles are delicious! They are crunchy and sweet, easy to make and the perfect topping for a burger and make a great snack. I bet you never realized how easy sweet pickles are to make! Now that you do, you’ll be making them all the time.

Homemade Refrigerator Pickles are easy to make!

I’m embarrassed to admit I have a love affair with pickles. I know… I’m weird right? But pickles are my thing! I think it’s the tangy, sweet combo and that little bite you get when you crunch into something with a vinegary kick!

I eat a jar of pickles weekly.

Dan says it’s because of all the running I do and my body craves the salty brine? Maybe so.

Maybe it’s because pickles have been something I’ve enjoyed since I was a kid. My Grandma used to make these for my brother and I every summer. She’d make them in a huge plastic gallon bucket and it would be filled to the brim.

Every meal Don and I would grab a huge helping of pickles!

Every meal Grandma would tell us to leave some for others, she’d scold us but then she would smile and say it’s so good to see we are enjoying them!

Excellent on a burger or do like I do…just eat them right out of the jar!

How long can you keep refrigerator pickles?

Refrigerator pickles are ready to eat in a few days, but can be kept in the refrigerator for three to four months. The longer they are refrigerated the less crunchy they become.

Do pickles need to be refrigerated after opening?

I recommend refrigerating pickles after opening the jar. The salt and vinegar will help preserve them, however it’s unlikely you’ll finish the entire jar before they go bad. It’s best to refrigerate them.

How do you make pickles from scratch?

1. Place the vinegar, water, salt and sugar in a medium sauce pan on the stove top over medium heat.
2. Stir until the sugar and salt are completely dissolved.
3. Remove from heat, set aside allow the brine to cool completely.
4. Slice the cucumbers in 1/4 inch slices
5. add them to a large plastic bowl or glass jar.
6. Pour over marinade and cover tightly.
7. Refrigerate

See how easy these are to make? We eat a TON of them every summer. Any unused cucumbers get sliced up and into the brine they go!

AND you can reuse the brine – wow, that makes these even easier, right?

Sweet and tangy these easy refrigerator pickles are so good!

Can you use apple cider vinegar to make pickles?

You bet! That’s what this recipe calls for. Though you can also use distilled white vinegar for a tangy bite!

How long before you can eat the pickles?

Three to four days. I think Grandma would leave them for a week, but they never seem to last that long in our home!

Grab your fork and dig right in, these easy fridge pickles are the BEST!

Do pickles go bad in the refrigerator?

Unopened pickles will not go bad in the refrigerator because of the fermentation process from the brine. Though pickles have a “use by” date, even after that date they will not go bad. Of course if it develops any mold, discard the entire jar.

Top off your favorite sandwich with these vinegar little bites. They top off my slow cooker pulled pork sandwich recipe – the sweet pickle gives this rich meat just the right touch!

It is not necessary to peel the cucumbers before slicing – keep it on or remove it, your personal preference. Just be sure to wash the cukes well first. Me, I like the texture of the peel after it’s pickled. I leave it on.

Also, if you like pickles on the crunchy side, slice the cucumbers a little wider, say 1/4 inch. You can keep the peel on or remove it – either way will work, it’s really your preference.

This post has been updated from March 2015.

Easy Refrigerator Pickles

Print Recipe

5 from 8 votes

Easy Refrigerator Pickles

Spring and summer is the perfect time to make these easy Refrigerator Pickles! They are crunchy and sweet, easy to make and the perfect topping for a burger. They also make a great snack. Now that you know how easy they are to make you'll be enjoying them all summer long!

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Condiments

Cuisine: American

Servings: 10 servings

Calories: 89kcal

Author: Souper Chef Deb

Ingredients

• 1 cups cider vinegar
• 1/2 cup water
• 1 cups sugar
• 1 tablespoon Salt
• 2 tablespoon celery salt optional
• 2-3 cucumbers

Instructions

• In a medium pan over medium heat combine the vinegar, water, salt and sugar.
• Stir until the sugar and salt are completely dissolved. 
• Remove from heat and stir in the celery salt (if using). Set aside and cool completely.
• While the brine is cooling, slice the cucumbers in 1/4 inch slices
• Pack them in a large plastic bowl or glass jar. 
• Pour over the marinade and cover tightly. 
• Place in refrigerator and allow them to marinade them for three to four days before using. (It's hard.... I know! 🙂 )

Notes

** For variations, use rice wine vinegar & black sesame seeds or poppy seeds. You can also add red onion, carrots or jalapeños.  Great use of cucumbers in summer as these will keep for several months in the refrigerator.

Nutrition

Calories: 89kcal | Carbohydrates: 21g | Sodium: 2096mg | Potassium: 99mg | Sugar: 20g | Vitamin A: 0.9% | Vitamin C: 2.3% | Calcium: 1% | Iron: 1%

Looking for more easy refrigerator pickle recipes? Be sure to check these out –

Best Ever Sweet Pickle Spears – A Modern Homestead – delicious pickle spears that are sweet and spicy!

Sweet Hot Pickled Radishes – Bowl Me Over –  easy and delicious these pickles offer tons of flavor and a great snack!

Sweet Hot Pickled Peppers – Bowl Me Over – Sweet Hot Pickled Peppers are delicious bright crunches of flavor.