Whip up a batch of these Old-Fashioned Sweet Refrigerator Pickles for a delicious homegrown treat that is sure to satisfy your sweet and salty cravings!
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Old-Fashioned Sweet Refrigerator Pickles
Canning season is here y’all and I’ve been covered up in cucumbers for a couple of weeks now. I’ve put up several kinds of relish and lots of sweet pickles, but I’ve reached the point where I don’t need to can anymore.
When I’ve canned all of the cucumbers that we will eat in a year then I pull out this recipe for Old-Fashioned Sweet Refrigerator Pickles.
They’re a welcome change from regular cucumber salad and so easy to whip up. If you’ve never made refrigerator pickles before, then you may think it’s a complicated process, but trust me that it couldn’t be easier.
Be warned that this recipe uses a good amount of sugar because they are sweet pickles, but you can easily use less if you want a more tangy, vinegary product.
Also, keep in mind that we’re only eating the pickles and aren’t drinking the brine, so we won’t actually be consuming that much sugar.
Also, I like to use a crinkle cutter for my pickles, but you can use a regular knife if you prefer.
Lastly, this recipe makes a half gallon, but you can use 2 quart jars instead if you don’t have a half gallon jar. These pickles will last several months in the refrigerator, so you don’t have to worry about eating them all at once. Happy pickle making!
Do you want more old-fashioned recipes? Here are some of my favorites:
- Old-Fashioned Zucchini Fritters
- Red Hot Cinnamon Apples
- Oven-Roasted Cherry Tomato Sauce
- Slow Cooker Apple Butter
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How to Make Refrigerator Pickles:
Mix all ingredients except cucumber, onion and garlic in a medium sized sauce pan and heat it until the sugar is dissolved.
Slice cucumbers into 1/4 inch slices. I used this crinkle cutter.
Slice onion into thin strips.
Peel garlic.
Add sliced cucumbers, onions and garlic cloves to 1/2 gallon jar (or 2 quart sized jars). You may have to press down to make them fit. They will shrink some as they pickle, so don’t be afraid to cram them into the jar.
Pour liquid over cucumbers (depending on how full you pack your jars, you may end up with extra brine).
Screw on lid and let sit 12-24 hours in a cool, dry place.
Store in refrigerator for up to 3 months.
Note: It will take 3-5 days before the full flavor is in effect, but you can sample them anytime.
Old-Fashioned Sweet Refrigerator Pickles
Equipment
Ingredients
- 3 cups apple cider vinegar or white vinegar
- 2 cups water
- 2.5 cups sugar
- 1/2 tsp celery seed
- 1 tsp dried dill weed
- 1 tsp ground turmeric
- 1 tbsp pickling salt
- 1/2 tsp pickle crisp (optional)
- 8 medium sized pickling cucumbers
- 1 small white onion
- 4 cloves garlic
Instructions
- Mix all ingredients except cucumber, onion and garlic in a medium sized sauce pan and heat it until the sugar is dissolved.
- Slice cucumbers into 1/4 inch slices.
- Slice onion into thin strips.
- Peel garlic.
- Add sliced cucumbers, onions and garlic cloves to 1/2 gallon jar (or 2 quart sized jars). You may have to press down to make them fit. They will shrink some as they pickle, so don't be afraid to cram them into the jar.
- Pour liquid over cucumbers (depending on how full you pack your jars, you may end up with extra brine).
- Screw on lid and let sit 12-24 hours in a cool, dry place.
- Store in refrigerator for up to 3 months.
Notes
Nutrition
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