No Cook Refrigerator Pickle Recipe

No Cook Refrigerator Pickle Recipe

No Cook Refrigerator Pickles, just like Grandma used to make. They keep indefinitely in the refrigerator. Tangy and sweet.

Prep Time20

Cook Time0

Refrigerator Resting Time3

Total Time3 20

Course: Appetizer, Side Dish

Cuisine: American

Diet: Low Calorie, Low Fat, Vegan, Vegetarian

Keyword: refrigerator pickles

Servings:

Calories: 141kcal

Author: Kathy Owen

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

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Instructions

Combine the cucumber slices and the 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 until the sugar dissolves.
Let the vinegar mixture stand about a half hour.
Pour this mixture over the pickles and onion slices.
Tightly cover the jar or container and refrigerate. Turn the jar over periodically (once or twice a day) to mix the ingredients, and let age for 3 days or a week to enhance flavor.

Notes

Note 1: The longer you keep these pickles, the better they get! Nutrition is based on one-third cup per serving.

Note 2: You can re-use the juice to make another batch (or sometimes 2) of pickles so don't throw the brine out.

Note 3: If you heat the vinegar (stirring constantly), sugar and salt mixture on top of the stove for about 5 minutes, the sugar will dissolve quicker and more thoroughly. Be sure to let it cool before pouring it over the cucumbers.

Note 4: Your cucumbers will reduce in size after about a day. Add another sliced cucumber to the jar to fill it up.

Nutrition