No Cook Refrigerator Pickles, just like Grandma used to make. They keep indefinitely in the refrigerator. Tangy and sweet.
Course Appetizer, Side Dish
Keyword refrigerator pickles
Prep Time 20minutes
8cupsmedium-sliced cucumbersabout 4 large
1medium yellow onion (or use red onions for more color)sliced in half rings
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.
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.