Easy Refrigerator Pickles

Got fresh garden cukes and carrots? Make pickles you can keep fresh in your fridge for two weeks!

  • Prep Time 15 min
  • Total Time 24 hr 15 min
  • Servings 24

6
cups thinly sliced cucumbers
2
small onions, sliced
1
medium carrot, thinly sliced ( 1/2 cup)
1 3/4
cups sugar
1
cup white or cider vinegar
2
tablespoons salt
1
tablespoon chopped fresh or 1 teaspoon dried dill weed

  • 1 In 2 1/2- or 3-quart glass container, layer cucumbers, onions and carrot. Mix remaining ingredients until sugar is dissolved; pour over vegetables.
  • 2 Cover and refrigerate at least 24 hours but no longer than 2 weeks.

Expert Tips

Smaller cucumber varieties are used for pickles and are best for this recipe. Prepare pickles soon after bringing cucumbers home from the market.

There are several ways to add color and flavor to these easy pickles. Slice a small bell pepper into thin strips for both a color and flavor boost. Add 1 teaspoon celery seed instead of the dill weed, or add a clove of garlic. There is no need to peel the cucumbers when they are fresh and not coated with wax.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 Cup
Calories
65
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
590mg
590%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.