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–+ servings
old fashioned sweet refrigerator pickles in a white bowl

Sweet Refrigerator Pickles - A quick old fashioned recipe

Rachel H
Sweet Old Fashioned Refrigerator Pickles are a summer staple, perfect for all those garden-fresh cucumbers. Tangy, sweet, and crunchy, this is a no-can recipe with no special equipment needed! Simply chop your cucumbers, onions, and peppers, pour in the brine, and let the pickles marinate for a few days. It's a classic sweet pickle, just like Grandma used to make!
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Prep Time 20 minutes
Cook Time 0 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 5 500 ml jars
Calories 346 kcal

Equipment

  • mixing bowl
  • Mandolin Slicer

Ingredients
  

  • 10 cups thinly sliced cucumbers
  • 1 1/4 cups onion thinly sliced
  • 2 orange peppers thinly sliced
  • 1 3/4 cups cane sugar or white
  • 1 1/4 cup white vinegar
  • 3 tsp celery seed
  • 2 1/2 tbsp salt I use Redmond Salt

Instructions
 

Wash and chop your cucumber, onions, and peppers.

  • Rinse your cucumbers well with cold water. Wash and prepare the onions and peppers. Cut off both ends of the cucumbers.
  • Take your mandolin slicer and slice the cucumbers about 1/8 inch thick. You need a total of 10 cups. You can also slice them 1/4 inch thick, but I prefer my sweet pickles thinly sliced. Add to a large mixing bowl or stock pot.
  • Cut the onions into a half-moon shape, 1 inch long. Cut peppers into thin slices, 1 inch long, and add to the bowl.

Make the Brine

  • Combine brine ingredients, sugar, vinegar, celery seed, and salt in a large glass measuring cup and mix well. The sugar will not completely dissolve, and that's ok!
  • Pour the brine over the cucumber mixture and mix well. The salt and vinegar will make the cucumbers and peppers release water and that will help the sugar fully dissolve.
  • Let pickles stand at room temperature for 1 hour, stirring occasionly.

Fill up jars

  • Next, you can fill up your jars! Or cover the mixing bowl and let it marinate in the fridge for a few days before filling up the jars.
    Stuff the jars full and pour the brine over the pickles until they are fully immersed. Let marinate 2 to 3 days before serving for a tangy, flavorful pickle.

Notes

There is no need to cook this brine on the stovetop. If you pour hot brine over your pickles, they will go soft a lot sooner. For extra crunchy pickles, cold brine works best. They store well in the refrigerator for up to 3 months. 

Nutrition

Calories: 346kcalCarbohydrates: 83gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 3501mgPotassium: 541mgFiber: 4gSugar: 77gVitamin A: 1683IUVitamin C: 73mgCalcium: 78mgIron: 1mg
Keyword canning
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