Refrigerator sweet pickles are a simple, no-canning way to capture the crisp freshness of cucumbers. With just a quick simmered brine and a few pantry spices, you can transform your summer harvest into a tangy-sweet condiment that’s ready to enjoy within hours. These crunchy pickles add a bright pop of flavor to sandwiches, burgers, salads, or can be eaten straight from the jar as a refreshing snack. Best of all, they keep beautifully in the fridge for weeks, making them a handy staple you’ll reach for again and again.
INGREDIENTS:
2 cups thinly sliced cucumbers (1/4-inch thick)
1/2 cup thinly sliced sweet onion
1 cup cider vinegar
1/2 cup sugar
1 teaspoon whole celery seed
1 teaspoon yellow mustard seed
1 teaspoon pickling salt or non-iodized salt
METHOD:
Place the cucumber slices and sweet onion in a medium glass bowl and set aside.
In a medium saucepan, combine the cider vinegar, sugar, celery seed, mustard seed, and non-iodized salt. Bring the mixture to a boil over medium-high heat, stirring to ensure the sugar and salt are fully dissolved. Reduce the heat to low and simmer for 5 minutes.
Pour the hot brine and spices over the cucumbers and onions. Allow the mixture to cool slightly. Cover the bowl.
Refrigerate the pickles for at least 2 hours before serving. Store in a tightly covered container in the refrigerator for up to 2 months.
