No-cook refrigerator pickles ( icebox pickles) are crispy, a bit sweet, and the perfect amount of tangy. The addition of celery seeds adds more flavor, and the pickles have a totally different taste from store-bought pickles. You can also pickle green beans and other vegetables using this recipe!
Making the icebox pickles is easy. The hard part is waiting a day or two before eating them, as the flavor takes a little while to develop.
After I tried the pickles my neighbor made and loved them, she gave me the recipe, and I went home and made some. I've been making them ever since. These homemade pickles are so much better than store-bought pickles!
No-Cook Refrigerator Pickles Recipe, Photos, and Ingredients Updated April 6, 2024
This week, while grocery shopping, I noticed bags of cucumbers in the fresh vegetables section. I looked last week, and they didn't have any, so I guess they are in season now in some parts of the country.
Anyway, I was craving the refrigerator pickles, and now I get to have some. This time, I took step-by-step photos of the process just for you.
The photo of the ingredients does not include the sugar or garlic.
Slice the pickles and the onions into thin slices.
You can put all of the cucumber and onion slices in a large bowl or in several jars. In this case, I only made a partial recipe and filled one pint jar with cucumbers and onions.
Then, I mixed the vinegar, sugar, salt, celery seed, and minced garlic in a large bowl. I use minced garlic that comes in a jar. I placed the vinegar mixture in the microwave and heated it for several minutes, almost to boiling.
I stirred the mixture until the sugar was completely dissolved, let it cool, and then poured it over the cucumbers and onions in the pint jar.
I refrigerated the pickles overnight and had to taste them the next morning. I couldn't wait two or three days. The pickles were so yummy. They had just the right amount of tang, sweetness, and a nice crunch. My pickles have to be crunchy, not mushy.
No Cook Refrigerator Pickles Recipe
Ingredients
- 8 cups medium-sliced cucumbers, about 4 large
- 1 medium yellow onion (or use red onions for more color) sliced in half rings
- 2 cups white vinegar
- 4 cups sugar
- ¼ cup salt
- 2 tablespoons celery seed
- minced garlic, to taste
Instructions
- Slice the cucumbers and onion into thin slices
-
Combine the cucumber and onion slices in a half-gallon jar or container with a leak-proof cover.
-
Mix the vinegar, salt, sugar, and celery seed (or garlic, if desired) in a bowl.
- Heat the vinegar mixture to just boiling on the stove or in the microwave.
- Stir until the sugar is completely dissolved.
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After the mixture is cool, pour it over the pickles and onion slices.
-
Tightly cover the jar or container and refrigerate.
- Let sit for at least 24 hours to develop the flavor.
This recipe is very basic, and it works well that way. But if you want to play with your spices, here are some ideas. And feel free to experiment with other spices and herbs you love (or grow in your garden).
- add a few pepper flakes or garlic cloves for spicier pickles
- mustard seeds
- bay leaves
- black peppercorns
- fresh dill sprigs (dry works too, but fresh looks much better in your jar)
Watch the WHSV TV3 video of Lois telling Bob Corso on the 1-on-1 Program how to make these pickles.
Reuse & recycle the pickle juice.
When you finish all the pickles, you can use the juice again to make another batch!
Other veggies you can pickle this way:
- carrots
- parsnips
- cauliflower
- peppers
- beets
- etc.
The last time I made the pickles, I made some with green beans, too. You make them the same, except you have to blanch the beans before you put them in the jar. Try it!
Serving suggestions for refrigerator pickles:
I love them as a low-calorie snack, so maybe give that a try. But they also go well with:
- burgers
- potato salad
- wraps
- sandwiches
No Cook Refrigerator Pickles Recipe
Author: Recipe Idea Shop
Ingredients
Ingredients
- 8 cups medium-sliced cucumbers about 4 large
- 1 medium yellow onion (or use red onions for more color) sliced in half rings
- 2 cups white vinegar
- 4 cups sugar
- ¼ cup salt
- 2 tablespoons celery seed
- minced garlic, to taste, if desired
Instructions
- Slice the cucumbers and onion into thin slices
- Combine the cucumber and onion slices in a half-gallon jar or container with a leak-proof cover.
- In a bowl, mix the vinegar, salt, sugar and celery seed (garlic of desired)
- Heat the mixture on the stove or in the microwave until almost boiling.
- Stir until the sugar is completely dissolved
- Set the mixture aside to cool.
- When cool pour the vinegar mixture over the pickles and onion slices.
- Tightly cover the jar or container and refrigerate. Taste best after two or three days of marinating!
Nutrition (may vary depending on ingredients and amounts used)
Notes
More cucumber recipes
- Refrigerator Dill Pickles (no cooking)
- Pickle Wraps
- Cucumber and Red Onion Salad
- Dill Cucumber Salad
- Cucumber Salsa
Katherine
I'm seriously dieting and was wondering with I could substitute maybe Spelnda for the sugar?
thank you.
Kathy Owen
I can't really say but it's worth a try. Will probably work just as well!
Susan Sikes
I love easy recipes like this! Sounds delicious!
Kathy Owen
My family loved this!
Joanne
These look so fresh and tasty! I made refrigerator pickles for the first time last year and we just LOVED them.
Kathy Owen
They are really tasty and so crunchy!
Marie Campbell Beausoleil
I've always made fridge pickles with leftover commercial pickle juice, which is easy (okay, maybe even lazy?) because I didn't want to figure out how to make a small amount of brine. I'll definitely have to try your recipe since you've done all the hard work. 😛 Joking aside, these look good.