Old fashioned cucumber pickles are one of the best uses for slightly overgrown garden cucumbers. This is a perfect no canning method for sweet, crisp, colorful pickles. Prepared in about an hour and brined for two weeks, these old fashioned pickles are worth the wait.
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Summer is winding down. The kids and I squeezed in one last creek day and the last summer BBQ for the season. And just in time. Cooler mornings and shorter days are proof that Autumn is upon us and I couldn’t be happier!
However I’m not quite ready to give up all the fresh flavors of summer so quickly. I’ve been devouring fresh salsa, Margherita pizza on the grill, and my favorite bruschetta.
Thankfully the garden hasn’t given up on summer just yet either and cucumbers are in abundance. I recently got my hands on a big box of slightly too large cucumbers, I knew exactly what to do with them.
So in an attempt to bottle up the taste of summer I made a batch of the best ever refrigerator pickles. Made with just a handful of ingredients these pickles come together in about an hour.
What do I need to make old fashioned cucumber pickles?
- garden cucumbers
- white or yellow onion
- sweet peppers
- vinegar
- sugar
- mustard seed
- salt
- celery seed
- 2 quart mason jars and lids
This post contains affiliate links, which means I make a small commission at no extra cost to you. Read my full disclosure HERE.
I prefer to use the mini sweet ‘snack’ peppers for this recipe. The thinner flesh of the peppers keeps its crunch longer than larger peppers. But in a pinch they all work and the most important thing is to get colorful peppers for that beautiful end result.
On the other hand the onions should be white or yellow onions. Purple onions taste just fine in this recipe, but lose their color and look less than beautiful.
What makes a good pickling cucumber?
The best cucumbers for pickling are small to medium cucumbers with a good thick skin. This allows them to remain crisp after pickling without additional additives. However these pickles do not get heated in anyway, so even thinner skinned cucumbers can be perfect for this.
This is my favorite method to use up too large cucumbers as they are sliced thin. If you have bad spots or blemishes on the skin feel free to cut those out or shave them off. Just don’t peel your cucumbers as the skin helps keep the crunch for longer!
Do I need to seal the lid for refrigerator pickles?
No, that’s what I love about these pickles. They are super beginner friendly and don’t require any special tools. If you have a jar with a tight fitting lid you can make these refrigerator pickles.
How long do refrigerator pickles need to sit before eating?
This recipe for fridge pickles takes about two weeks to reach maximum flavor, though I often catch my husband breaking into them as early as 72 hours after preparing. Don’t be afraid to sample as you go and find the timeline that you prefer.
Do refrigerator pickles have to be refrigerated?
Yes. Don’t confuse refrigerator pickles with fermented pickles. These pickles are brined in vinegar, but require refrigeration to prevent spoiling as they also contain sugar. They also taste so good nice and cold.
How long will refrigerator pickles last?
Typical refrigerator pickles are good for up to two months in the fridge. I would imagine they could be good for even longer, but they just don’t last that long in my house. I would say the longer they sit the less crisp they become. Just be sure you’re closing the lid tightly after each use and using proper hygienic food handling.
How to best enjoy my refrigerator pickles?
We love to enjoy these old fashioned refrigerator pickles as a quick summer snack all on their own. They also make a delicious addition to a burger or a BBQ pork sandwich. Use these just like any other pickle.
They also make a great gift! Bring these to your next get together for the host or share them with a neighbor or friend. The colorful confetti like appearance means you don’t need to wrap these, but you could add a sticker or tie a gift tag around the lid.
Recipe Variations
Once you’ve made these pickles once you can play around with the flavors and seasonings to get exactly the taste you like. I’ve added about 1-2 tablespoons of minced garlic to get a sweet garlic pickle. You could also add a couple hot peppers or pepper flakes to get a sweet and spicy pickle that would be so good with stir-fry.
Old Fashioned Cucumber Pickles
Ingredients
- 7 cups unpeeled cucumbers sliced thin
- 1 cup of onion sliced thin
- 1 cup of bell peppers sliced thin red, yellow and orange work best
- 1 T salt
- 1 cup white vinegar
- 2 c sugar
- 1 t celery seed
- 1 t mustard seed
Instructions
- Mix cucumbers, onion, peppers and salt. Set aside.
- Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil. Remove from heat and let cool 1 hour.
- Pour mixture over cucumber mixture. Mix until all coated well and then put into quart jars. Pour any excess liquid into the jars. Cover with lid.
- Store in the fridge for two weeks before enjoying.