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Sweet Refrigerator Pickles image

These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.

Provided by globalkitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT1h55m

Yield 12

Number Of Ingredients 10

2 small cucumbers, thinly sliced
1 ½ tablespoons salt
1 onion, finely chopped
1 cup white sugar
1 cup white wine vinegar
½ cup apple cider vinegar
¼ cup brown sugar
1 ½ teaspoons mustard seeds
½ teaspoon celery seeds
1 pinch ground turmeric


  • Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
  • Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
  • Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
  • Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 g

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