Refrigerator Pickles

4.7
(152)
115 Reviews
14 Photos

This recipe for refrigerator pickles with celery seed was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four (5-gallon) buckets of cucumbers from his garden, and I made pickles for the whole neighborhood. The pickles will stay fresh in the refrigerator for 2 1/2 to 3 weeks.

Submitted by Gary Royse
Updated on July 18, 2023
14
14
14
14
Prep Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
40
Yield:
8 to 10 cups
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 40 servings

  • 7 cups cucumbers, peeled and thinly sliced

  • 1 teaspoon salt

  • 2 cups white sugar

  • 1 cup diced red onion

  • 1 cup chopped green bell pepper

  • 1 cup cider vinegar

  • 1 teaspoon celery seed

Directions

  1. Mix together cucumbers and salt in a large bowl and let sit for 1 hour. Do not drain mixture.

  2. Add sugar, onion, bell pepper, vinegar, and celery seed to cucumber mixture in the bowl; mix well. Cover the bowl and place in the refrigerator.

298 home cooks made it!

Nutrition Facts (per serving)

45 Calories
0g Fat
11g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 45
% Daily Value *
Total Fat 0g 0%
Sodium 59mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 10g
Protein 0g 0%
Vitamin C 4mg 4%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 52mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.