Go Back
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.
Print Recipe Pin Recipe
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.