make some refrigerator pickles

My dear daughter-in-law made some refrigerator pickles a few weeks ago. I was inspired to try my hand at it, as well. SO easy and they are delicious.

I made two jars of dills slices, three jars of sweet pickle spears and a jar of pickled radish slices with a few cucumber chunks thrown in to fill the jar.

refrigerator pickles

The sweet pickles were first, as DH likes those the best.

refrigerator pickles

I used the Summertime Sweet Pickles recipe from, though I left out the onions (DH is allergic to onion…I know! How sad is that??).

Summertime Sweet Pickles

1 cup apple cider vinegar
2 T. salt
1 cup white sugar
1/4 teaspoon ground turmeric
1/2 teaspoon mustard seed
2 pounds cucumbers
2 sweet onions (optional)

In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.

Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container.

Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

This recipe made three quarts for me. So easy! And they taste good, too! Yummy right out of the jar.

refrigerator pickles

For the dill pickles, I used this simple recipe, Overnight Pickles, from I made thicker 1/4 inch slices for one jar of chunky pickles and sliced the cukes for the second jar more like 1/8 inch thick.

refrigerator pickles

Overnight Pickles

1 tbsp. dill weed (I used one 5-6 inch sprig of fresh dill.)
3 c. water
3 c. vinegar
1/2 tsp. garlic chips (I just added a crushed garlic clove to each jar.)
1/3 c. salt

Cut cucumbers in halves then in quarters (I sliced them). Place in a jar with dill weed. Boil water, vinegar, garlic and salt. Pour over cucumbers and refrigerate overnight. Keep refrigerated.

These are great on sandwiches and kept a good crunch, too.

I made two quarts with the dill pickle recipe and had two cups of brine left over. Ran out of cukes. But I used the brine and combined it with a few ingredients from the recipe at for Bread-and-Butter Radishes to make a brine for pickling the radishes.

refrigerator pickles

So my recipe looks like this:

Pickled Radishes

2 c. brine, left over from making dill pickles (contained no dill because fresh was added to the jar)
1 T. pickling salt
1 tsp. mustard seed
1/2 tsp. black peppercorns

I cooked the brine and spices at a low boil for five minutes. While it was cooking, I sliced radishes and chunked the few small cukes I had left, till I had enough to fill a quart canning jar.

When the jar was full, I poured the brine over all until it was about 1/4 inch below the top of the jar. The longer the radishes pickled, the pinker they got. Very pretty in the jar!

I didn’t have coriander seed, so left that out, but want to try these again following the original recipe more closely next time.

refrigerator pickles

These are all recipes I will try again. Give it a try yourself! There are many, many recipes for all kinds of pickled veggies, some for the fridge and some for canning. Pack some of your surplus garden produce for later!

refrigerator pickles

PS…for the refrigerator pickles, I used the plastic storage lids made for canning jars. Convenient when using canning jars in the fridge. Less messy than reusing the ring and flat to seal a jar of canned goods that have been opened, too. I found them in standard and wide-mouthed sizes on


One Comment

  1. Hilary
    Posted July 10, 2012 at 9:04 am | Permalink

    After reading this post I told my boyfriend about this and he said he was interested in trying to make these,because he loves dill pickles..A friend of my dad used to make him delicious zucchini relish with the zucchini my dad would bring him and it was ohh soo good.Still looking for a recipe for that.But my questions are..We don’t have any canning supplies,I was wondering if you can use any pot to boil the jars in?Or if your just making pickles like this do you need to sanitary them?Also for making and canning pizza/spaghetti sauce how long do you think they would last in our pantry?We are hoping to make a bunch at the end of the summer to keep stocked for the winter…I was wondering if you have any canning advice or could answer my questions..Thanks ahead of time,I love your blog..I just started one I think I sent you an email about it but not sure..

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