The recipe for Easy and Crisp Refrigerator Pickles always turns out crisp and delicious. No canning equipment is needed. You just mix up your recipe, pour into jars, and put the jars into the refrigerator.
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Why this recipe is perfect!
First, because this recipe comes from my Culinary School Book. You know that it is a great recipe if it comes from Culinary School. I made these pickles for the first time in a Garde Manger class (meaning cold kitchen) which was over 10 years ago. Since then, I always have a jar of these homemade pickles in my refrigerator.
These pickles are so much fresher and crisper than the soggy pickles that you buy in the store. You will never want to eat store-bought pickles after making these.
What I like to do when my jar gets low is to slice another cucumber and add it to the same jar. There is no need to mix up another batch of brine every time you want more pickles.
There is no canning equipment required. I am always concerned with the safety of canning pickles. There is no need to be concerned because these pickles are stored in the refrigerator.
This is a great way to use cucumbers from the garden. Especially when your cucumbers are picked all at once. Store-bought cucumbers work well also.
A jar of refrigerator pickles is perfect to give away! My family gets so excited when I walk in with a jar of homemade pickles for them.
These refrigerator pickles are great on sandwiches or burgers. My favorite way to enjoy these pickles is to eat them right out of the jar. This recipe makes 3 large mason jars. You can half this recipe or double this recipe if you have a different amount of cucumbers.
How to get crisp cucumbers
The secret to making crisp and crunchy pickles is to sprinkle the sliced cucumbers with salt and let them sit in a bowl for a couple of hours in the refrigerator. Also, the sooner you pickle the cucumbers after picking the better.
Drain the cucumbers and onions. Rinse the cucumber and onions and drain again.
Easy Refrigerator Pickle Recipe
- 2 pounds medium size cucumbers, sliced
- 1 or 2 white onion, thinly sliced
- 2 tablespoons salt The salt is for soaking the cucumbers
- 1 and 1/2 cups sugar
- 2 cups white wine vinegar I have used regular white vinegar and it works well also.
Combine the cucumbers, onions, and salt.
Cover and refrigerate for 3 hours, stirring often.
In a small saucepot, dissolve the sugar in the vinegar over medium heat. Allow mixture to cool.
Drain the cucumbers and onions and rinse.
Combine the vinegar mixture with the cucumbers and onions. Pour into jars. Store in the refrigerator.
I have started using these plastic lids for pickles and I love that you do not get your fingers sticky when you remove the lids.
I hope you make this easy refrigerator pickle recipe. This is sure to be your new favorite pickle recipe.