Menu

Easy Refrigerator Pickles

  • Save Recipe
Easy Refrigerator Pickles
  • Prep 15 min
  • Total 24 hr 15 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Got fresh garden cukes and carrots? Make pickles you can keep fresh in your fridge for two weeks!
Updated Dec 11, 2008

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Smaller cucumber varieties are used for pickles and are best for this recipe. Prepare pickles soon after bringing cucumbers home from the market.
  • tip 2
    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

65 Calories, 0g Total Fat, 0g Protein, 17g Total Carbohydrate

Nutrition Facts

Serving Size: 1/4 Cup
Calories
65
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
590mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved