Refrigerator Pickles #SundaySupper

by Anne Papina on August 10, 2014

Refrigerator Pickles #SundaySupper | Webicurean

When I was a young cook, I fancied myself mastering things such as yeast breads, summer preserves, and berry pies, delicacies that required time and patience to prepare. I envisioned a kitchen lined with blue ribbons from county fairs, living in a place where my preserves were recognized at least three towns over. Silly dreams of a city girl, and the truth is time constraints lead me to shortcuts every day, especially in the kitchen. For this week’s #SundaySupper, we’re going to slow things down and preserve the bounty this season brings. Stacy from Food Lust People Love and Tara over at Noshing with the Nolands are hosting this week’s event, and I’ve got a quick and easy pickle recipe that you’re going to love.

Pickling is an age-old method for preserving foods. In fact, pickled cucumbers have been around since ancient times, dating back to the days of Mesopotamia. Christopher Columbus introduced pickles to the New World, and by the 17th century, pickles were being produced commercially out of Virginia. Fast forward to modern times, more than five million pickles are consumed annually in the U.S. alone. That’s a whole bunch of pickles!

While the process of pickling is often thought to be a laborious task involving sterilized Mason jars and hot water baths, it’s also possible to make pickles by using a simple brine and then refrigerating. As you can imagine, we’re going with the refrigerator method today! Even though this method leads to a shorter shelf life (about six months), these pickles are so irresistible, the entire batch may disappear in a matter of days. This recipe was adapted from Smith & Hawken’s Gardeners’ Community Cookbook.

Refrigerator Pickles #SundaySupper | Webicurean

Whisk together the vinegar, salt, and sugar, until the sugar dissolves. I do this in my large measuring cup so it’s ready to pour.

Refrigerator Pickles #SundaySupper | Webicurean

Slice all your veg about 1/8-inch thick. For this I used my OXO hand-held mandoline set on 2.

Refrigerator Pickles #SundaySupper | Webicurean

Distribute the veg equally between the two jars, layering with the spices. Then, pour the vinegar mixture over the top, divided equally between the two jars. Secure the lids, then place in the refrigerator for about three days, giving a good shake each day.

Refrigerator Pickles #SundaySupper | Webicurean

We started eating them about six hours in, and they only improved each day. Whether you pile them high on sandwiches or toss them in salads, they’re SO good, you may never go back to store-bought again!

Here’s the printer-friendly version:

5.0 from 2 reviews
Refrigerator Pickles
Prep time
Cook time
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Cucumbers sliced paper thin along with bell pepper, onion, and garlic make these quick and easy refrigerator pickles out of this world.
Recipe type: preserves
Cuisine: American
  • 2 quart-sized Mason jars with lids
  • 2 cups distilled white vinegar*
  • ½ cup sugar
  • ¼ cup kosher salt
  • 1½ - 2 lbs Kirby cucumbers, washed and sliced ⅛-inch thick*
  • ½ green bell pepper, seeded and sliced in ⅛-inch thick strips
  • ½ large white onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 4 tsp pickling spices
  • 3 tsp dill weed
  1. Prepare Mason jars and lids for use by washing in your dishwasher.
  2. In a medium bowl, whisk together the vinegar, salt, and sugar, until the sugar is dissolved. Set this aside.
  3. Layer the cucumbers, bell pepper, onion, and garlic the jars, dividing equally between the two.
  4. Sprinkle 2 teaspoons of pickling spices and 1½ teaspoon of dill weed in each jar.
  5. Divide the vinegar mixture in half, pouring into each jar. Note, the liquid will not cover the vegetables at first, but they will release liquid as they cure, and the liquid level will rise.
  6. Cap the jars tightly, and place in the refrigerator. Give the jars a good shake daily, and the pickles will be ready in about three days (we actually started eating them way before that, but they do taste better as they mature.)
You can substitute this for another vinegar, however, make sure it has at least 5% acidity in order for the veg to properly preserve.

If you are unable to find Kirby cucumbers, small, young cucumbers are a good substitute.


Let’s see what the others have done with this summer’s bounty!

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts


Sunday Supper Movement
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?
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{ 19 comments… read them below or add one }

Stacy August 10, 2014 at 3:01 am

Count me in for any quick and easy pickle recipe you’ve got, Anne. These look crunchy and delicious!


Jennifer @ Peanut Butter and Peppers August 10, 2014 at 5:44 am

Yum! I have to try this! Love pickles! Love how easy your recipe is too!!


Renee August 10, 2014 at 5:58 am

I can see digging into the jars before the 3 days were up. They look too good to have to wait to enjoy them.


Amanda August 10, 2014 at 7:53 am

Lovely fresh topping for sausage or just to eat as a side dish!


Liz August 10, 2014 at 9:52 am

Love that I have another refrigerator pickle to try!


Deanna Samaan August 10, 2014 at 11:20 am

I love sweet pickles! I love a plain tomato sandwich with mayo and few sweet pickles, it perfect! This is perfect for that!


Mallory @ Because I Like Chocolate August 10, 2014 at 11:21 am

I could easily devour an entire jar of these to my face!


Shaina August 10, 2014 at 12:58 pm

It’s funny, I like picklED food, but I don’t actually like pickles. I’m strange. HOWEVER, I think it’s awesome how easy it is to make your own pickles at home.


Family Foodie August 10, 2014 at 5:36 pm

This totally reminds me of days spent with my grandmom in Portugal — love the food memories.


Laura Dembowski August 11, 2014 at 10:31 am

I so want to snack on these pickles right now! I always envisioned winning prizes too, but I don’t even know where to enter recipes.


Katy August 11, 2014 at 11:43 am

I never knew it was so easy to make pickles – thanks for a great recipe!


Sarah August 11, 2014 at 1:55 pm

We made these once in Home Ec – such a perfect taste of summer


Cindys Recipes and Writings August 12, 2014 at 3:31 pm

I love pickles but don’t like canning so this is perfect for me! Thanks Anne!


Kimberly August 13, 2014 at 12:17 pm

I love pickles in any way, shape, or form … and yours look divine!

Thanks for sharing your recipe!


Tammi @ Momma's Meals August 14, 2014 at 3:44 am

Wow I love how easy this is! They wouldn’t last 6 months in my house thanks for sharing!


Sarah | Curious Cuisiniere August 14, 2014 at 5:46 am

What a great idea for a small batch of pickles. No canning is quite nice!


Alice August 15, 2014 at 10:03 am

I love the pairing of cukes and bell peppers!! : ) thanks for sharing!


Bobbi's Kozy Kitchen August 15, 2014 at 1:16 pm

I wish my bf liked pickles 🙁 I would love to give your recipe a try!


Christy @ Confessions of a Culinary Diva August 17, 2014 at 8:48 am

I really need to try making pickles – it has been on my to-do list for a long time. Great post!


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