How to make pickles? Homemade Refrigerator Pickles Recipe is made with 6 ingredients! NO preservatives, no additives, and only healthy ingredients for the BEST tasting pickles ever! Great to serve with sandwiches, hamburgers, and hot dogs.
Homemade Pickles Recipe…
Is made with 6 all natural ingredients!
Besides their delicious flavor, these pickles are sweet-tangy-crispy, and refreshing!
So simple and practically effortless to make, why bother buying the jar?
This recipe for homemade pickles is adapted by our good friend Susan from Savoring Time in the Kitchen. She has delicious recipes and we have been friends for years.
No cooking and no baking involved when making homemade pickles … only slicing is required. 😉
How to Make Homemade Pickles?
For this recipe, you can use English cucumbers, or your own garden cucumbers, even the small ones will work too! Plus, one onion is required.
This easy recipe only requires a few staple ingredients to make homemade pickles.
Ingredients Needed for Homemade Refrigerator Pickles Recipe: (*full recipe card below!)
- CUCUMBERS: 6 cups of cucumbers – sliced about 1/4 -inch thick
- ONION: 1 medium-size white onion – sliced
- WATER: 1 + 1/4 cups water
- SUGAR: 3/4 cup granulated sugar
- VINEGAR: 1 + 1/4 cups white vinegar
- CELERY SEEDS: 2 tsp. celery seeds
- SALT: 1 tsp. salt
- DILL WEED: optional: 1 tsp. dill weed
Easy-to-Follow Directions to Make Homemade Refrigerator Pickles:
1. In a medium-size mixing bowl, toss the sliced cucumbers and onion. Set aside.
2. In a small container, add the vinegar, water, sugar, salt, celery seeds, and dill weed (I added some dill weed last, into each jar). Stir for about 2 minutes, until the sugar completely dissolves.
3. Fill two or three mason jars (or containers) with sliced cucumbers and onions. Shake the jar a little to fit as much as you can into the jar.
4. Then pour the vinegar mixture over the cucumber and onions, fill to the top. Seal and refrigerate.
QUICK NOTE: For the best flavor, marinate for at least 2 days in your refrigerator. These pickles will keep freshly refrigerated for at least 30 days.
Tips and Notes for these pickles…
- If you have any leftover sliced cucumbers, just reserve them to toss into a salad for dinner or lunch.
- Keep in mind, if you need extra liquid to fill the jars, always mix equals parts of water and white vinegar. Then add in a pinch of salt and sugar. It should be fine.
- Serve these pickles as a condiment with your BBQ, hamburgers, and hot dogs.
- Toss a few of these pickles into your salad.
- Add them to your sandwiches. …yum!
- Enjoy them as a snack when hunger strikes. They’re low in calories.
ENJOY them any time!!
More Recipes for Cucumbers…
- Cucumbers and Vidalia Onion Salad
- Cucumber and Quinoa Salad
- Chickpea Salad with Cucumbers and Peppers
Prep Time 10 minutes
Total Time 10 minutes
- 6 cups of cucumbers - sliced about 1/4 -inch thick
- 1 medium-size white onion - sliced
- 1 + 1/4 cups white vinegar
- 3/4 cup of granulated sugar
- 1 + 1/4 cups water
- 2 tsp. celery seeds
- 1 tsp. salt
- optional: 1 tsp. dill weed
- In a medium-size mixing bowl, toss the sliced cucumbers and onion. Set aside.
- In a small container, add the vinegar, water, sugar, salt, celery seeds, and dill weed. Stir for about 2 minutes, until the sugar completely dissolves.
- Fill two or three mason jars (or containers) with sliced cucumbers and onions. Shake the jar a little to fit as much as you can into the jar.
- Then pour the vinegar mixture over the cucumber and onions, and fill to the top. Seal each jar or container and refrigerate.
- They keep fresh for up to 2 to 3 months refrigerated.
- Serves 8 to 10 servings
Yield:8 to 10 servings
Serving Size:1 serving
Amount Per Serving: Calories: 73Total Fat: .2gCarbohydrates: 17.7gFiber: .4gSugar: 16.2gProtein: .5g