Old-fashioned refrigerator pickles made with fresh cucumbers and onions

How to Make Old-Fashioned Refrigerator Pickles in Weck Jars: A Southern Summer Staple

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by Abby
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This recipe is part of my Old Fashioned Summer Saturdays series, a weekly look at timeless summer traditions, seasonal recipes, and vintage-inspired living. This week, we’re in the garden, putting those homegrown cucumbers to good use with a classic refrigerator pickles recipe…no canning required!

If you’ve ever grown cucumbers in your garden, you know how quickly they multiply. This easy refrigerator pickle recipe is my favorite way to preserve them without needed a canner, water bath, or any special tools. It’s fast, crisp, and full of flavor. Whether you’re a beginner or a seasoned gardener, you’ll love this vintage-inspired method.

Why I love this method:

  • No canning, no fuss. Plus it’s a great way to use homegrown produce.
  • This is a modern take on a timeless tradition.
  • There are no daunting tasks.
  • This recipe is easily adaptable and hard to mess up!

Supplies You’ll Need (affiliate links)

Recipe (keep reading for more details)

Old-fashioned refrigerator pickles made with fresh cucumbers and onions
Abby Smolarsky | Belle Antiquarian

Old-Fashioned Refrigerator Pickles

A no-canning refrigerator pickle recipe using fresh cucumbers and classic Southern flavors. Crisp, sweet-tangy, and easy to make; no special equipment required.
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Prep Time 14 minutes
Additional Time 2 days
Total Time 2 days 14 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium cucumbers, thinly sliced
  • 1 Vidalia onion, thinly sliced
  • 2 cups white vinegar
  • 1 cup granulated sugar
  • 1 Tbsp kosher salt
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • ½ tsp black pepercorns
  • ½ tsp crushed red pepper flakes
  • ½ clove of garlic per jar, peeled

Equipment

  • Clean mason jars or Weck jars
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a large bowl or measuring cup, whisk together the vinegar, sugar, salt, mustard seeds, celery seeds, black peppercorns, and red pepper flakes until the sugar and salt dissolve.
  2. Add the sliced cucumbers and onion to the brine, stirring to coat evenly.
  3. Place ½ garlic clove into each clean jar.
  4. Transfer the cucumber mixture into the jars, pressing gently to remove air bubbles and ensure the vegetables are fully submerged.
  5. Seal the jars tightly to refrigerate for at least 24 hours; for best flavor, allow 48 hours before serving.
  6. Shake the jars gently every few hours during the first day to distribute the seasonings evenly.

Notes

This is a small batch recipe and will typically fill 2-3 jars. If you have additional cucumbers or jars, simply prepare more brine to fully cover the vegetables. 

How to Customize Your Pickles

There is no end to the flavor combinations that you can create. Today I used radishes and cool-jalapenos (Yep, they’re a thing) to some of the jars for a few different flavor combinations. If you have a lot of extra okra, then you could pickle okra instead of cucumbers. Don’t have a Vidalia onion on hand? Use a red onion, or even swap out the white vinegar for apple cider vinegar. This recipe is very flexible!

Storage Tips

Wait about 48 hours for these pickles to achieve their peak flavor, but don’t wait too long to enjoy eating them. Since they don’t have preservatives or an airtight seal, they need to be enjoyed within a month. Keep them stored in the refrigerator, and always use a clean utensil when serving them to avoid contamination.

Whether you’re overrun with cucumbers or just looking for a way to savor summer, these easy pickles are a delicious and practical solution. If you give this recipe a try, tag me on Instagram or pin this post to save it for later! (Looking for the exact tools and products that I used? Find them HERE.)

Explore More from Old-Fashioned Summer Saturdays

This article is part of my Old-Fashioned Summer Saturdays series, where I share timeless inspiration for warm-weather living. Be sure to check out these reader favorites:

– Timeless Red, White, and Blue Decor Ideas for the Porch
– Heirloom Tomato Dreams
– Classic Summer Whites: Timeless Linen Dresses and Southern Style Staples
– Simple Garden Joys
– Creating a Cozy Summer Reading Spot
– Old-Fashioned Strawberry Shortcake Cake
– Blue and White China for Summer Entertaining

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8 thoughts on “How to Make Old-Fashioned Refrigerator Pickles in Weck Jars: A Southern Summer Staple”

  1. […] The first variation on the classic Southern tomato sandwich is to add another Southern delicacy, pimento cheese. I love to cover one piece of Sunbeam bread in pimento cheese, instead of the Duke’s mayonnaise, and add my fresh tomato slices. From here you can go one of two ways in order to finish the sandwich: a slice of cooked bacon or some zippy refrigerator pickles. Both are equally as delicious with the fresh tomato and pimento cheese, but my favorite way is to add the refrigerator pickles. The tartness of the pickles slices right through the richness of the pimento cheese. A pickle and pimento cheese sandwich? Absolutely not. A tomato sandwich with pimento cheese and refrigerator pickles? You do not know what you’re missing out on! (Refrigerator pickle recipe HERE.) […]

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