Table of Contents
  1. Watch how to make these fridge pickles
  2. Have I convinced you to make this recipe?
  3. Fridge Pickles Recipe

While I’m accustomed to canning for long-term storage, I realize not everyone is. Water bathing and pressure canning can seem overwhelming and time-consuming. Fridge pickles are the answer! You can throw together a brine, cut some onion and cucumbers and you have pickles! Just store in the fridge (I love to use these handy Weck jars) and you’ll have crunchy, amazing pickles to enjoy.

This is a great way to start preserving if you are new to the idea or, like me, if you just love anything pickled!

Glass jar of fridge pickles with cucumbers, onions, red peppers and celery seed in light yellow pickling liquid

These keep for up to three months. Enjoy on a hamburger or straight from the jar. I’ll let you in on a secret – straight from the jar is usually my preferred way of eating these! Any way you consume them, they’re delicious!

Glass jar of fridge pickles with cucumbers, onions, red peppers and celery seed in light yellow pickling liquid

Have any questions about canning (’cause you can totally can this recipe, too)? Check out my canning 101 video that gives some basics on the process and the supplies you’ll need.

When you make the recipe, make sure to leave me a comment and leave a rating on the recipe. I’d love to hear how the recipe worked for you!

Top down view of Weck jar filled with fridge pickles with red peppers on top with extra cucumbers, cutting board and napkin in background
Glass jar of fridge pickles with cucumbers, onions, red peppers and celery seed in light yellow pickling liquid

More pickle recipes

Watch how to make these fridge pickles

YouTube video

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Glass jar of fridge pickles with cucumbers, onions, red peppers and celery seed in light yellow pickling liquid with cutting board and napkin in background

Fridge Pickles

4.25 from 20 votes
These fridge pickles made from cucumbers, onions and red peppers in a vinegar liquid are a great way to enjoy the bounty of the season! And it's fridge stable – no need to can!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 quarts

Ingredients

  • ½ cup sugar
  • 2 ½ cups vinegar
  • 2 tbsp salt
  • 1 tsp turmeric
  • 1 tsp celery seed
  • 1 tsp mustard seed
  • 2 lb cucumbers washed and sliced into approximately ¼-inch chips
  • 1 medium onion
  • 2-3 hot peppers optional

Instructions
 

  • Have ready two quart jars, washed and sterilized. To make the brine, combine the sugar, vinegar, and salt and whisk until the sugar and salt are completely dissolved. Add turmeric, celery seed, and mustard seed. Stir and set aside.
    ½ cup sugar, 2 ½ cups vinegar, 2 tbsp salt, 1 tsp turmeric, 1 tsp celery seed, 1 tsp mustard seed
  • Slice some onion and place in the bottom of prepared quart jars with hot pepper (if using) and top with cucumber chips. Once filled, top with a little more onion or peppers.
    1 medium onion, 2-3 hot peppers, 2 lb cucumbers
  • Pour prepared brine into the jars until it covers all the cucumbers and onions. It is important that all ingredients are submerged in the brine as this is what preserves them!
  • Place on airtight lids and transfer to the refrigerator.

Notes

  • I think it’s best to let these pickles sit for 10 days before eating. The longer they sit in the brine, the more flavorful they’ll become.
  • As they sit, the cucumbers shrink and this is completely normal. You may add more slices to the jar if you like.

Nutrition

Serving: 1cupCalories: 94kcalProtein: 1.4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0gCholesterol: 0mgSodium: 1750.6mgPotassium: 256.4mgFiber: 1.2gSugar: 15.9gVitamin A: 13.8IUVitamin C: 28.5mgCalcium: 35mgIron: 0.9mg
Course Preserving
Cuisine American
Difficulty Easy
Method Canning

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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11 Comments

  1. Would these taste like “bread and butter” pickles? Those always were my favorite kind, even though I never was sure how they got that name.

  2. Hi, I love watching your videos. With the refrigerator pickles, do you use English cucumbers or the regular cucumbers with the big seeds?
    Thank you
    Tonya

  3. 5 stars
    I just have to say I had never pickles anything before but this was so easy. I am doing it all the time now

  4. 5 stars
    Made these last week, we ate an entire jar in 2 days! Love them so much!
    Thank you for the recipe, I am making more this week.
    Can you use this recipe on red onions?

  5. Love trying your recipes. Question for fridge pickles. Can I make the recipe with lebanese cucumbers and if so how long do they keep in the fridge. If I make them now will they be good for xmas. Many thanks.