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!
- Cool pickles to room temperature.
- 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!
If you liked this sweet pickle recipe, you might also like: Homemade Claussen Knock-Off Pickles from Foodie With Family, Killer Spicy Garlic Dill Pickles from foodiecrush, and Gin and Tonic Refrigerator Pickles from the view from great island. So many fun recipes!
Mom’s Refrigerator Sweet Pickles
What a great way to preserve all those fresh end-of-summer garden cucumbers! This sweet pickles recipe is from my mom's recipe box, and comes together in quick and easy fashion. It has a short list of ingredients and there's no need for any fancy equipment!
- 7 c. thinly sliced cucumbers
- 1 c. thinly sliced onions, chopped into smaller pieces if desired
- 1 c. diced green bell pepper
- 1 T. pickling salt
- 2 c. sugar
- 1 c. white vinegar
- 1 T. celery seed
- big sprig of fresh dill
- 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. (If you don't own a mandoline, I highly recommend this one. It works so great for creating thin, even slices. Use it for the cucumbers, onions, and bell pepper in this recipe.)
- In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. Let cool to room temperature. Place a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.
from Mom's recipe box
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 31mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 0g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
These look great! I’ve never added celery seed to a pickle before but I can imagine the interesting flavor it would add. Thank you for sharing your recipe!
I love to make refrigearator pickles and store them in ice cream pails in the refrigerator. They will last for a few months. I let my brine cool to room temp before I pour it over the pickles. It results in a crunchier pickle. This sounds like a similar recipe to what I use. Thank you :)
These are my favorite pickles EVER!!!! When Mom puts these on the table I eat mostly these and leave everything else. They are deelish!
just made these…blimey….they are yummy…two days is a long time to wait…
Very nice post. I just stumbled upon your blog and wanted to say
that I have really enjoyed surfing around your blog posts.
After all I’ll be subscribing to your rss feed and I hope you write again soon!
wat if i want to make just 1 jar? what would be the ratios then?
I’m dying to make pickles! My grandma always made them when I was growing up!
Thanks for linking up! I featured your post in my wrap up! http://tidymom.net/2012/12-make-at-home-projects/
Have a fabulous rest of the weekend!
I’ve never made pickles! Got to try these!
I’m going to have to make these. One of my girls loves dill pickles and I can’t stand the soggy ones you buy in the grocery stores.
There is nothing better than spending quality time with family and you’re right, it can be so difficult to get the whole gang together with work and distances, so quality family time should be cherished. I’ve been meaning to make pickles all summer and haven’t gotten to it yet – I’ve never made them before and am excited to learn how. Dill are definitely my favorite so your mom’s recipe sounds perfect to me! I’ll let you know if I give it a shot!
Do these need to be processed by canning or can I just keep them in the fridge? I was kind of confused about the timing. We wait 2 days and then we can eat them? I’m sorry for the questions. I’ve never canned or made pickles because I’ve been afriad of doing it wrong and making my family sick.
Hi Jessica! No processing/canning needed for this recipe. “Refrigerator” pickles just sit in a brine in the refrigerator – super easy! Whereas processed/canned pickles could sit in the pantry for many months, these refrigerator pickles must be kept in the refrigerator and eaten within a few weeks. If you like sweet pickles, this would be a great recipe to get you started with pickling. Very low time commitment, very low pressure.
Thanks for the enouragement! Can’t wait to make these this weekend.
These look just as delicious as our recipe from Germany, only easier to make :)
love the pickles. they look delicious!
Yum! I love homemade refrigerator pickles!
Mmmm, there is just nothing quite like homemade pickles!
You are SO right. :)
Not a sweet pickle lover, but loved reading your story that leads up to your Mom’s recipe that I bet any any sweet pickle lover would like to have! I am glad you enjoyed time with your family back home! Good times and great memories were made there I am sure. :-)
It’s funny how a person forgets about things. And then one taste brings it all back. :)
My hubby would go nuts for these… they look just perfect!
They’re the perfect quick answer to having lots of cukes!! Let me know if you guys give them a try! :)
These look so good, I love the dill!
Thanks, Laura! :)
Just made these.
Fabulous! If the pickles taste as good as the brine they will be the best pickles EVER. Not sure if I can wait 2 days to open the jar.
Love, love, LOVE!! You don’t waste any time!! Honestly, I can’t wait the full 2 days – have to steal a nibble here and there. But the flavor does deepen when you wait. Thank you so much for your comment, Robin – hope you’re having a great week.
These look yummy and oh so easy! Thank you for sharing your mom’s recipe. Think I’ll have to make some :)
So nice to hear from you, Renee! They’re such a treat – hope you give them a try!