Refrigerator Pickles
Sweet refrigerator pickles made with sliced cucumbers, onions, vinegar, sugar, turmeric, celery seed, and mustard seed. They need three days in the refrigerator before serving.
Ingredients
Ingredients
- 8 cups sliced cucumbers about 4 to 5 medium cucumbers
- 4-5 small onions sliced
- 1/3 cup non-iodized salt
- 3 1/2 cups sugar
- 3 cups vinegar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Instructions
Instructions
- Wash the cucumbers and slice them into rounds about 1/4 inch thick. Slice the onions thinly.
- Add the cucumbers and onions to a 1-gallon container and toss gently to combine.
- In a separate bowl, stir together the salt, sugar, vinegar, turmeric, celery seed, and mustard seed until the sugar and salt dissolve.
- Pour the brine over the cucumbers and onions. Stir gently, then cover the container.
- Refrigerate for at least 3 days, stirring or gently shaking once a day.
- Keep the pickles refrigerated and use within 3 months.
Notes
Use non-iodized salt so the brine stays clear and the flavor stays clean. Slice the cucumbers evenly so they pickle at the same rate. Stir or gently shake the jar once a day while the pickles sit. These are refrigerator pickles, not shelf-stable canned pickles, so keep them cold.
