Mom’s Refrigerator Sweet Pickles
A quick and easy Refrigerator Sweet Pickles recipe to preserve all those fresh garden cucumbers. It has a short ingredients list, with no need for fancy equipment!
My Must-Make Refrigerator Sweet Pickles Recipe!
A number of years ago, my family – to include both my sisters and their husbands and kids – rendezvoused at my parents’ home in South Dakota.
It was early August, in the heat of summer. And our entire family hadn’t been altogether for way too long. For a few short days, we stepped away from routine to enjoy time together playing games, taking walks, swimming, catching fish, and just plain catching up.
And, oh yeh…eating.
Dad and Mom left no plate unturned, filling us up like only going home can do.
It was during this visit that I was reminded of, and treated to, Mom’s Refrigerator Sweet Pickles. It had been yeeeeeears since I had enjoyed them. How could I have possibly forgotten about these crunchy summer bites that I grew up with?! They’re now my must-make refrigerator sweet pickles recipe!
Well, I’m not ashamed to say that I ate more than my fair share of Mom’s pickles. I spooned that tangy goodness onto my plate as if it were a salad, each and every meal.
Such is the case with me and pickles. Set some Pickled Squash in front of me. Or Pickled Asparagus. Or these Pickled Red Onions, that I’m never without. And I’m a happy prisoner to their pickled goodness.
So, before we left, I asked Mom for the recipe.
Seems like every time I visit Dad and Mom, I take at least two or three recipes back home with me.
How to Make Refrigerator Sweet Pickles
This recipe for refrigerator sweet pickles is a perfect way to preserve all those fresh end-of-summer garden cucumbers. The pickles come together in quick and easy fashion, with a short list of ingredients. And there’s no need for any fancy equipment.
Here’s what you need to do:
- Make a simple pickling brine on the stovetop – I love the celery seeds in this!
- Pour the brine over sliced cucumbers, onions, and green pepper – use a mandoline for quick, even veggie slices!
- Store in the refrigerator. And you’re done!
THAT. Is the beauty of refrigerator pickles.
What to Serve with Sweet Pickles
I like to eat these refrigerator sweet pickles absolutely any time of day, from breakfast to supper.
The pickles are great with a plate of breakfast eggs. They’re an excellent topper for burgers, hotdogs, egg salad sandwiches, tuna salad, and fried chicken sandwiches.
Anytime you’re looking for a fresh, bright, tangy contrast…these sweet pickles are your friend.
One of my very favorite combinations, though, is to serve Mom’s sweet pickles with slow cooker sloppy joes and thick, rippled potato chips. It’s the very best food trio!
Like this easy pickles recipe? Save it to Pinterest!
Mom’s Refrigerator Sweet Pickles
Ingredients
- 7 cups thinly sliced cucumbers ends of cucumbers discarded
- 1 cup thinly sliced onions chopped into smaller pieces if desired
- 1 cup diced green bell pepper
- 1 tablespoon pickling salt
- 2 cups granulated sugar
- 1 cup white vinegar
- 1 tablespoon celery seed
- big sprig of fresh dill
Instructions
- Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain well. (I use a Benriner mandoline for thin, even slicing.)
- Meanwhile, in a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Whisk rapidly until sugar dissolves completely.
- Remove saucepan from heat. If you like a crisper pickle, let brine cool to room temperature (If you want to speed up the cooling, pour the brine into a separate bowl and place in the fridge or freezer to cool down quickly). Otherwise, just pour the hot brine over the cucumber mixture – this is what I usually do!
- Add the dill and fold everything to combine. Place a lid on the bowl and refrigerate for 2 days before eating, to let flavors mingle. Eat straight from the bowl, or transfer to jars if desired. Pickles keep well for up to 3 weeks.
I’m not a sweet pickle fan but decided I would make this recipe for my husband. You may have made a convert out of me. Flavor is great. Next time I will cool the brine down before I pour it over the pickles. It did make them a bit soft pouring hot brine over them.
So glad you liked these pickles, Shelly! :)
I’m making these right now. How much fresh dill is “a big sprig of fresh dill”? Do you include the flowers in the sprig?
Thank you for a quick response, please. I’m waiting for my cuc’s to sit for an hour.
Thank you again!
Hi Amy – it just depends on how much dill flavor you’d like. I always include at least 1 sprig that’s 4″-6″ long, and the batch is not overly dill-flavored. But you could surely add more or less. You could also include the flowers/head – my mom always canned her pickles with some, so pretty!
I have a half-batch started with two cukes fresh from the garden. Excited to have found this recipe! We do a dill-to-sweet pickle that starts with canned whole dills. You drain the brine and slice the pickles, then add back a new brine of sugar, dried minced onion, celery seed and white vinegar. Cap the pickles and refrigerate for 2 weeks, shaking daily. Hoping these have a similar flavor profile and crunch!
I make these and add some dried habanero powder 1-2 tsp. I like spicy and it definitely gives it some kick. If you are a spice head give it a try!
This recipe is fantastic and easy. I have done very little canning in my life. The pickles are so tasty. I made them yesterday and I can’t stay out of them. Yum!
I did this using the heated brine the first time and the pickles went sadly limp. Next time I used it cold and they stayed crisp and wonderful. Making more brine tonight to pour over more cucumbers tomorrow. The flavor is delicious!
These are delicious !!! and so simple to make. Love them.
Question: Can I process the jars and not refrigerator so I can have them last longer unrefrigerated ?
I would like to make a big batch to have some over the winter.
These were so good—they did not last long! I used the leftover brine to pickle some more cucumbers I had, too, and they were almost as good! I’m starting another full batch now.
For everyone wondering if one cup of vinegar is enough liquid—the sugar melts into a liquid, too, giving plenty of brine to soak the cucumbers.
So glad to hear this, ENJOY!!
Can I substitute dill weed for fresh dill?
Hi Rita – when you say “dill weed”, do you mean the dried seed? If so, they are quite a bit stronger than fresh dill. I would highly recommend using fresh dill.
Best pickles ever! This is the one!
Yay! So glad you like. :)
Will these pickles all be in liquid? I’m about to make some but I’m afraid 9 cups of sliced vegetables won’t all get saturated with only one cup of vinegar. Am I over thinking? Thank you!
Hi Esther – I never have an issue with the portion of liquid.
Do you add water to account for the 2 cups of sugar and 7 cups of cucumber? As stated, it just calls for 1 cup vinegar. I would love to make but a bit confused. Thanks!
Thank you for sharing this amazing recipe.
The best pickles I have ever eaten.
They are in comparison to my grandmother’s bread n butter pickles.
My husband and I made them together.
Quick n easy.
I used our pickling cukes and onions from our garden.
I have never eaten a “bowl” of pickles in my life..I am with these..lol
They stay so nice and crisp as well.
Is there a recipe to can these for the winter?
I would LOVE that!!
I am excited to try some of your other recipes this was so amazing with a capital A!!
Terrie
Making these right now. My Persian (salad) cucumber crop was overwhelming me, and I had to do something else besides cucumber salad.
What are you draining after the veggies sit for an hour in the salt? Just veggies juice?
Hi Shelley – Correct. The liquid that accumulates from the salt being mixed with the cucumbers. Just discard it.
This recipe could not be any easier. And the pickles taste amazing. I’ve made a few batches this week and plan to make more. Whole family loves them. Thank you for sharing!
I think I too will make sweet and Spicy next. Should I use red pepper flakes or jalepeno?
I’ve used the juice from pickled jalapenos in place of the vinegar before and it’s was really good
I Made them in such a hurry today I hope they will be good. I’ll let them set in the frig for a week before we open them.