Refrigerator Pickles

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My Mother-in-law makes these every summer.
They are SO YUMMY!!
Last year was the first year I tried canning, I did tomatoes, mostly, and also made a peach ginger jelly.
Canning can be time consuming,  but the rewards are so…. well….


If you have ever planted cucumbers, and been successful, you know that typically they are 
quite the bumper crop!
Most people are like “seriously, what am I going to do with all of these?!?!”
These pickles couldn’t be easier to make.


serve them on a cracker as an appetizer


or just eat ’em out of the bowl like us!
Refrigerator pickles in a plastic container
5 from 1 vote
Print Recipe

Refrigerator Pickles

These Refrigerator Pickles are a great treat the whole family will love.
Prep Time5 minutes
Cook Time15 minutes
Additional Time4 hours
Total Time4 hours 20 minutes
Course: "This & That"
Cuisine: American
Keyword: Refrigerator Pickles
Servings: 1
Calories: 1783kcal
Author: Michaela Kenkel


  • 2 cups sugar
  • 2 cups water
  • 1 cup white vinegar
  • 1 teaspoon canning salt
  • onion optional
  • cucumbers about 5 or 6 large. (the ones pictured made half of the recipe)


  • Put a large pot of water to boil on the stove.
  • In a small saucepan, combine sugar, water and salt over low heat until sugar is dissolved.
  • Add vinegar.
  • Take off heat and cool.
  • When water in big pot is boiling, drop whole cucumbers in. 
  • Boil for 5 minutes.
  • Remove from water, cool a bit, peel and slice.
  • Slice onion thin, (optional) to taste.
  • Place cucumbers in plastic containers, layer with onion.
  • Pour cooled sugar/vinegar mixture over the cucumbers to cover.
  • Place in your refrigerator, can be eaten in a couple of hours.


Serving: 1g | Calories: 1783kcal | Carbohydrates: 446g | Protein: 8g | Fat: 1g | Sodium: 2166mg | Fiber: 6g | Sugar: 421g


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