Refrigerator Pickles

Refrigerator Pickles

This simple recipe makes for a crisp and refreshing addition to any meal.
Prep Time20 mins
Chill Time1 d
Total Time20 mins


  • 2 cups Sugar
  • 1 cup Vinegar, cider or white
  • 2 tbsp Salt, Kosher or pickling
  • 18-24 inches Cucumber, cleaned and ends removed
  • 1 Sweet onion, medium


  • Slice the cucumber as thinly as possible. Cut some of the onion into wedges, and slice it just as thin (although chunky can also be good, your choice). You should end up with about 8 cups of vegetables … set these aside.
  • In a large glass bowl, whisk together the sugar, vinegar and salt until the dry ingredients are suspended as much as possible. 
  • Using a slotted spoon, stir in the vegetables, making sure everything gets covered. There’ll seem to be a lot of liquid, which is fine.
  • Transfer everything into a covered container and refrigerate for at least 24 hours before serving.


  • If you have a mandolin that slices super-thin, this is a great recipe to use it with.
  • Try adding other veggies, such as red onion instead of the sweet onion, or chopped pimento, red or yellow bell pepper, or sliced, sweet cherry tomatoes, for even more interesting flavor.
  • You could also add poppy seed or celery seed.