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.
Recipe by Webicurean at