Refrigerator Pickles

These are crisp, crunchy and the perfect ‘quick’ pickle – no canning required. Great for nibbling or on your favorite sandwich.
I always throw in a few sprigs of dill if I have any in my garden.

Author: Katie Zeller

Prep Time: 15 minutes

Total Time: 15 minutes


  • 3 – 4 cucumbers, thinly sliced – but with a knife, about 1/16th” thick (.2cm)
  • 1 green pepper, chopped
  • 1 red onion, chopped
  • 1 1/2 tsp celery salt
  • 1 1/2 tsp regular, sea or pickling salt
  • 1/2 cup sugar
  • 1/2 cup cider vinegar


  • Put cucumbers, peppers and onions in a large bowl.
  • Sprinkle with salts, mix well and allow to site at room temperature for 1 – 3 hours.
  • At the same time mix sugar and vinegar and set aside.
  • After a couple of hours add the sugar/vinegar to the cucumbers, mix well and refrigerate.
  • They are ready in a day and keep for a month.


  • It takes awhile for the sugar to dissolve into the vinegar, so it’s best to do it ahead.


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Refrigerator Pickles