Zesty Refrigerated Pickles

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  • 1 -3 quart basket of pickling cucumbers, cleaned and cut into 1/8” slices
  • 1 large white onion, thinly sliced
  • 3 tbsp. Kosher salt (NOT table salt)
  • 2 ½ cups cider vinegar
  • 1 ½ cups white vinegar
  • 1 ½ cups white sugar
  • ½ tsp. turmeric
  • ½ tsp. red pepper flakes (optional)
  • 1 tsp. whole mustard seed per jar
  • ½ tsp. celery seed per jar
  • ½ tsp. black peppercorns per jar


  1. Make sure the jars are very clean
  2. Into each jar, add the whole mustard seed, celery seed, and black peppercorns
  3. Mix the onions and cucumbers and salt and place in a large colander or sieve. Allow to sit for 2 or 3 hours and drain.
  4. In a saucepan, mix the sugar and vinegar with turmeric. Heat to boiling to make sure sugar is dissolved.
  5. Fill jars with the cucumbers and onions. Pack them fairly tightly.
  6. Pour the hot liquid over and put the lids on.
  7. Let them sit on the counter until they are room temperature. Refrigerate for at least a week before eating.  They will keep in the refrigerator for a couple of months, or they can be processed in a water bath to store for longer. These pickles aren’t as sweet as commercial bread and butter pickles, so if you prefer a sweeter taste, add more sugar to the brine.