Refrigerator Pickles

What’s better than a pickle? A homemade pickle!

This recipe is quick, easy, and tasty. I think it took my 30 minutes start to finish. That includes washing the dishes. Quick!
  • 1 lbs cucumbers
  • 1.5 cups white vinegar
  • 2/3 cup white sugar
  • 1/2 teaspoon table salt (3/4 tsp Kosher)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon black pepper
  • 4 cloves garlic
  • Dash of red pepper flakes
  • Onions – optional
  • Slice the cucumbers how you like them. I slice them about 1/4″ thick with the crinkle blade in my mandoline. They come out uniform and it is easier than using a knife. Put the cut cucumbers in a bowl big enough to hold the brine also as it will get added soon. If you add the onion, slice it up into rings/slivers and mix with the cucumbers.
  • To make the brine, mix everything but the cucumbers (and onion) together in a pot.
  • Bring to a boil while stirring so the sugar dissolves and does’t stick to the bottom of the pot. Boil for about a minute.
  • Pour the brine over the cucumbers and stir well to make sure everything is submerged.
  • Let cool and refridgerate.
  • Eat pickles!

Slicing Cucumbers 1 Slicing Cucumbers 2  Sliced Cucumbers Pickle Brine Pickles


The taste will greatly improve over the next three to four days as they pickle. I have stored them in the refridgerator for several months with no issues.

When I’m in the fridge and think of it, I give the bowl a shake to make sure the pickles stay covered up and to mix up the brine.
My bag of cucumbers was two pounds so I doubled everything to make sure they would all get covered by the liquid.
The brine will stain because of the tumeric. I have a green spoon and a shirt with spots on it. Be careful.