Homemade Refrigerator Pickles
Homemade Refrigerator Pickles deliver a crisp bite with a sweet-tangy balance from a hot vinegar, sugar, and salt brine poured over fresh cucumbers, onions, and green bell peppers. They’re perfect for tucking into sandwiches and burgers or enjoying straight from the jar after a short rest in the fridge. Expect bright acidity, gentle sweetness, and satisfying crunch.
- Prep25 mins
- Cook15 mins
- Serves64
- DifficultyEasy
- 1
Gather all the ingredients.
- 2
Check several canning jars for cracks and the rings for rust, discarding any that are defective. Keep them immersed in simmering water until needed. Wash new, unused lids and rings in warm, soapy water.
- 3
In a medium saucepan over medium heat, bring the vinegar, sugar, and salt to a boil. Continue boiling until the sugar dissolves, about 10 minutes.
- 4
Put the cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour the brine over them and toss the vegetables for several minutes.
- 5
Transfer the vegetables and brine to the sterilized jars; do not worry if the brine does not cover the vegetables. Refrigerate for 1 to 4 days before eating.
- Calories 39.79 kcal Low Source
- Protein 0.33 g Low Source
- Carbs 9.04 g Moderate
- Total Fat 0.4 g Low Source
- Saturated Fat 0.05 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.06 mg Low Source
- Sodium 38.1 mg Low Source
- Fiber 0.69 g Low Source
- Sugar 7.01 g Moderate
- Added Sugar 0.03 g Low Source
- Calcium 3.67 mg Low Source
- Iron 0.14 mg Low Source
- Potassium 56.83 mg Low Source
- Vitamin A 60.51 mcg_rae Low Source
- Vitamin C 7.19 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Sulfites
- Onions 🧅