These refrigerator pickles are simple to make and a terrific way to use garden produce. They are made using cucumbers, green bell peppers, and onions.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 40 mins |
| Servings: | 64 |
Ingredients
- 1 cup distilled white vinegar
- 2 cups white sugar
- 1 tablespoon salt
- 6 cups sliced cucumbers
- 1 cup sliced onions
- 1 cup sliced green bell peppers
Instructions
- Gather all ingredients.
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- Inspect several canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
- Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes.
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- Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes.
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- Transfer vegetables and brine to the sterilized jars; don’t worry if the brine doesn’t cover the vegetables. Refrigerate for 1 to 4 days before eating.
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- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Reviews
Way too much sugar. I’ve been doing this for years. Something you get used to when you grow your own vegetables and need to store them. I even use half vinegar and half water. I use cider vinegar and only two Australian tablespoons of sugar.
This recipe was really good! My second batch I added sliced jalapenos
I used this every season! I personally leave out the green peppers, and add a bit of mustard seed and celery seed
It was so easy to make! I made it exactly as the recipe was written. However, I only made 1/2 the original amount because I didn’t have enough cucumbers. But they turned out fantastic! They were crunchy and so delicious. My family were eating them straight from the jar! I’m about to make my second batch now.
Surprisingly very delicious!!
Great. Simple and Easy. This is my first time making pickles so I’m glad I stumbled upon this one.
These are the simplest and best refrigerated pickles ever!!!
First time to make refrigerator pickles…Easy to make. I added fresh dill to see how that tastes. About to make a second batch! Can’t rate the taste yet but they look good!
So fresh tasting! Absolutely delicious, I could eat them every day! Going to try them on pulled pork bbq sandwiches soon! Mmmm
The recipe was easy to follow. Pickles came out perfectly seasoned. Delicious!
This is a great “base” recipe, because it’s good as it is, or you can take it to different levels. I, for one, swap jalapeños for the bell peppers and add a 1/2 tsp of red pepper flake to the brine. You can decrease the amount of sugar if you choose to. It’s a perfect start for you to get creative with!!!
These are just perfect. I made it exactly as the recipe shows and they turned out just like my Grannies. Love this recipe….
Decreased sugar and added spices like others suggested. Great recipe, easy, and loved by family.
Easy and delicious. A hit!
Simple recipe is a great base that allows to customize according to taste. Based on other reviews I made 1.5x the liquid and only used half the sugar, it was still a little sweeter than I prefer. Will continue to tune sugar and add some whole spices to future batches.
came out VERY sweet, i would use less sugar next time. Also i noticed a lot of recipes have water but this one doesn’t. We used a lot of fresh off the vine habanero peppers and that made it pretty spicy in a good way, also pickled tomatillos & Brussel sprouts & cauliflower & asparagus and they were all amazing! The cauliflower really picked up the spices. I would recommend steaming asparagus lightly or making sure its pretty wet before pickling it otherwise it comes out kinda woody
I liked it, but modified little bit. I used 1/2 cup of sugar to save calories, and added another 1/2 cup of vinegar instead. I also used some of my hot peppers from my garden. Very easy to make. Thank you for the recipe!
Family loved this recipe. Plan on using different vegetables.
8/22/20 – followed recipe to make two quart jars – I guess I didn’t pack them tight enough because I needed at least double the brine. After a week, the taste was very mild, but since there’s no dill, it makes sense. Was okay, definitely not a favorite in our house.
excellent!!! takes no time at all, and the directions are perfect! wanted a little kick to the sweetness, so i put in some peppercorns and some red pepper flakes. THANK YOU for this recipe!!
i loved this recipe it was fun and easy to make and tasted suburb!! i did add ground turmeric, mustard seed, and celery seed, me and my family like bread and butter pickles better as refrigerator pickles then dill. Plus it is a great use out of our garden pickles!!!