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Jump to recipeHave an abundance of cucumbers? These refrigerator pickles are a little bit sweet, a little bit tart and a lot easy!
I don’t know if these even technically qualify as ‘pickles’. I suppose you could call it a marinade, or even a cucumber salad. I call them pickles because they look like pickles, and I eat them like pickles.
Whatever you call them…make them!
Do you have an abundance of cucumbers this time of year?
We get veggies from the local CSA we belong to, and have been getting lots of cucumbers lately. I LOVE fresh sliced cucumbers, but it’s nice to have different ways to make them. Especially ways that make the goodness last!
Because these aren’t covered in boiling brine and pickled for months, they have a fresh, cucumber-y crunch and taste. They last in the fridge for several weeks.
I like to eat them alongside a sandwich at lunchtime, or with burgers or hot dogs for dinner. But to be honest, I find myself snatching a couple out of the fridge throughout the day or late at night when I crave something crunchy.
They are perfect for customizing, too. I’ve made them with nothing but sliced cucumbers. But I usually add some sliced onion and garlic cloves. If I have fresh dill on hand, I sometimes throw in a sprig or two. You could add sliced sweet or hot peppers, too.
I’ll tell ya a little tip, too. As my jar gets empty, I add more cucumber slices to the brine. It’s goodness that just keeps on giving!
Another tip is to use a mandoline if you have one to slice your cucumbers. I use my Simple Slicer from Pampered Chef. This gives you thin, even slices.
Clearly a knife would work just fine too, just try to keep your slices even.
If you find yourself with an abundance of cucumbers this season, give these refrigerator pickles a try. I think you’ll like them.
Ingredients
- 1 1/2 cups white vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- cucumbers
- sliced onion, garlic cloves (optional)
- water
- 1 quart jar
Instructions
- Fill jar with sliced cucumbers, alternating with onions and garlic, if using.
- Combine vinegar, sugar and salt in saucepan.
- Heat until sugar dissolves.
- Cool brine until almost room temperature (it's ok if it's a little warm still)
- Pour into jar over cucumbers.
- Add water until all cucumber slices are covered.
- Cover and refrigerate. Will last in fridge for a few weeks.
Hi, Susan. I’ve been wanting to make some pickles with my cucumbers and this looks like a recipe I would like to try. I like how simple it is and I’m all about the simple things in life.
Thanks for your note, Donna. I hope you enjoy them!
I can’t wait to give this recipe a try once my cucumbers are done! I always have them in excess and end up giving them away. I think its time I just make some use of them and make some pickles! Thank you so much for your recipe!
Oh I do hope you enjoy them as much as we do!
Wondering how long should they sit in the refrigerator before you can ea them. Hours – days ?
In a few hours, they’ll taste like a cucumber salad. Totally yummy, but not really pickles. Give them a couple of days at least to start getting there. Great question…thanks for asking!
Can honey be used in place of sugar?
I have not tried it. If you prefer honey, I’d say give it a shot!
Try these with minced garlic and banana peppers from the garden.
I don’t like sweet pickles but the hint of sweetness and how crisp these are is just perfect!
Thank you for sharing, as I’m saving calories from eating my cucumbers with hummus or ranch. Pickles have always been a favorite for a snack so I’m glad to be able to make my own!
Oooo, that sounds delicious! I just got a stash of cucumbers from my sister and may have to give this one a try. I also just yesterday picked up some hummus to dip veggies in, too. Yum!
I really don’t care for white vinegar so do what do you think of using balsamic vinegar instead.
Balsamic would give it a much stronger flavor, I might try white wine vinegar, or even apple cider vinegar. But I would think any vinegar would work.