Best Refrigerated Cucumber Pickles Recipes

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EASY REFRIGERATOR PICKLES



Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

  • Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

QUICK-PICKLE CUCUMBERS AND ONIONS



Quick-Pickle Cucumbers and Onions image

Don't skip this summer staple.

Provided by Sheri Castle

Time 1h10m

Yield 1 quart

Number Of Ingredients 8

3 cups fresh cucumbers, thinly sliced (peeled if necessary)
½ - 1 cup onions, thinly sliced
1 garlic clove, finely chopped (optional)
1 cup white distilled or apple cider vinegar
1 cup water
2 tablespoons sugar, or to taste
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Place the cucumbers and onions in a clean 1-quart jar with a tight-fitting lid. Add the garlic, if using. Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged. Cover and refrigerate until chilled. The vegetables keep for about a week.

REFRIGERATED CUCUMBER PICKLES



Refrigerated Cucumber Pickles image

My good friend Pat gave me this wonderful recipe. They have a great sweet flavor and are a nice addition to any picnic spread. These freeze well, and you can also make them with summer yellow squash, which I don't peel. A great way to "use up" cukes in an exploding vegetable garden.

Provided by PainterCook

Categories     Vegetable

Time 2h20m

Yield 40 serving(s)

Number Of Ingredients 5

8 cups cucumbers, peeled and very thinly sliced
1 large red onion, very thinly sliced
2 tablespoons salt
1 1/2 cups sugar
1/2 cup cider vinegar

Steps:

  • Soak the cucumber and onion slices in water to which the salt has been added for 2 hours. Drain thoroughly.
  • Mix the sugar and vinegar together and pour over the cucumbers and onions. Mix. Store in a plastic container with lid, in the refrigerator. They get better after a day or two.

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