Ingredients for Easy Refrigerator Pickles
- 1 cup granulated sugar
- 2 cups white vinegar
- 2 tablespoons kosher salt
- Onions
- Turmeric
- Celery Seeds
- Mustard Seeds
- Cucumber
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How to Make Easy Refrigerator Pickles
- In a large bowl, combine 2 cups white vinegar, 1 cup sugar, 2 tablespoons kosher salt, 1 tablespoon celery seed, 1 teaspoon mustard seeds, and 1/2 teaspoon black peppercorns. Stir until the sugar and salt are completely dissolved. Do not heat.
- Sterilize three large (1-quart) jars and lids by washing them in hot, soapy water, rinsing thoroughly, and placing them in a large pot of boiling water for 10 minutes. Remove and let air dry completely on a clean towel.
- Place one thinly sliced medium yellow onion in each jar.
- Pack the jars tightly with thinly sliced cucumbers (approximately 6 medium cucumbers per jar).
- Pour the brine mixture over the cucumbers and onions, leaving about 1/2 inch of headspace at the top of each jar.
- Secure the lids tightly onto the jars.
- Refrigerate for at least 5 days before enjoying. These pickles will continue to develop flavor over time and can be stored in the refrigerator for up to one year.
Nutrition Information (Approximate per serving)
Sodium
786 g
Sugar
1122g
Fat
1g
Carbs
99g
