Do not let the pickle-making process intimidate you! These refrigerator sweet pickles come together quickly and you will not even believe how delicious they are in the end!
Original post: August 2015 | Updated: August 2022
Why This Recipe Works
Have you ever watched the caterpillar to butterfly transformation? Of course I have always known how it works, but every time I watch it I see a complete miracle. There is no other way to describe it!
While not exactly on the same miraculous level, I am always amazed at how cucumbers so deliciously turn into pickles. A friend of ours graciously gave me a huge bag of cucumbers from her July and August harvests and I was super excited to get them into my kitchen.
Enjoy my tried and tested sweet pickles recipe and experience the miracle for yourself. This is such an easy recipe and one you’ll come back to again and again.
Recipe Ingredients
Cucumbers – Use approximately 5 large cucumbers, equalling 6-8 cups thinly sliced cucumbers.
Onion – Yellow, white or red onions may be used.
Peppers – Use jalapenos, serrano peppers or any other variety of hot peppers.
Vinegar – Ideally 1 cup of apple cider vinegar with 1/2 cup white vinegar is used for this recipe.
Pickling spice – Replace 2 tablespoons pickling spice with 1 1/2 teaspoon celery seed and 1 1/2 teaspoon mustard seed, if desired.
How To Make Sweet Refrigerator Pickles
Change up your pickled routine and instead of dill pickles, try these pickled cucumbers. They are a delicious snack and a great way to use your garden’s bounty!
Step 1
In a large bowl, combine the sliced cucumber and onion slices and peppers (if using). Mix well. Stuff the contents of the bowl equally into two prepared 1-quart canning jars.
Step 2
In a medium saucepan, combine the sugar, apple cider vinegar, white vinegar, pickling spices (or your combination of celery seeds and mustard seeds) and kosher salt. Bring to a boil and reduce heat to Medium. Stir to dissolve the sugar, approximately 3 to 5 minutes.
Step 3
Divide the vinegar mixture between the two sterilized, hot mason jars (place in boiling water or run through the dishwasher). Fill jars with water, if needed, so that the cucumbers are completely covered with liquid.
Screw lids onto jars and set in a cool place to come to room temperature. The lids will begin to make a “popping” sound as they seal, which may take some time. They are ready for eating after a minimum of 1 hour or up to 2 months. Cover and refrigerate when you are done enjoying them!
Recipe Notes
- If you plan for these to last a while, make sure the jars are piping hot (place them in boiling water for 10 minutes or run them through the dishwasher) before screwing on the lids. The seals will pop after a few minutes.
- Adding peppers adds a nice touch. It does not make them too spicy, I promise. Both ways are delicious.
- Feel free to dice up some sweet pickles and make a delicious relish out of it! Throw them onto a hot dog served in a bun or over a sandwich. It’s also good alongside pork chops or with crackers and cheese.
- Add spice to these by using extra hot peppers, as well as red pepper flakes.
- For a less sweet version, create refrigerator dill pickles by cutting down on the sugar or omitting it entirely. Add fresh dill, as well.
How Long Can Pickles Last Unrefrigerated
If you have a jar of pickles staring at you and you are wondering whether to toss or eat, read this post about how long pickles can be left out of the fridge. You will learn everything you need to know about diving into a batch of pickled cucumbers safely.
Bread and Butter Pickles vs Sweet Pickles
Recipes to enjoy these two kinds of pickles are similar, but the sugars, spices and mustard seeds vary between the two and the brine tends to be thicker with b&b pickles. Try these delicious pickles and see how easy they are to make, then you can branch out!
Delicious Pickle Recipe Ideas
- Pickle Pizza
- Cucumber and Cream Cheese Sandwich
- Best Chicken Salad Sandwiches
- Chicken Vegetable Soup Recipe (aka Pantry Soup)
- Dill Pickle Pasta Salad
- Dill Pickle Relish
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Quick Sweet Refrigerator Pickles
Ingredients
- 6-8 cups sliced cucumbers approximately 5 large cucumbers
- 1/2 of a yellow onion sliced
- 1 jalapeno or serrano pepper optional, sliced
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 2 tbsp pickling spice substitution: 1 1/2 teaspoons celery seeds and 1 1/2 teaspoons mustard seeds
- 1 tbsp kosher salt
Instructions
- In a large bowl, combine the cucumber slices, onion slices and peppers (if using). Mix well. Stuff the contents of the bowl equally into two 1-quart mason jars.
- In a medium saucepan, combine the sugar, cider vinegar, white vinegar, spices and kosher salt. Bring to a boil and reduce heat to Medium. Stir until the sugar has dissolved, approximately 3 to 5 minutes.
- Divide the vinegar mixture between the two sterilized, hot mason jars (place in boiling water or run through the dishwasher). Fill jars with water, if needed, so that the cucumbers are completely covered with liquid. Screw lids onto jars and set in a cool place. The lids will pop as they seal. Refrigerate for a minimum of 1 hour or up to 2 months.
Notes
- If you plan for these to last a while, make sure the jars are piping hot (place them in boiling water for 10 minutes or run them through the dishwasher) before screwing on the lids. The seals will pop after a few minutes.
- Adding peppers adds a nice touch. It does not make them too spicy, I promise. Both ways are delicious.
- Feel free to dice up some sweet pickles and make a delicious relish out of it! Throw them onto a hot dog served in a bun or over a sandwich. It’s also good alongside pork chops or with crackers and cheese.
- Add spice to these by using extra hot peppers, as well as red pepper flakes.
- For a less sweet version, create refrigerator dill pickles by cutting down on the sugar or omitting it entirely. Add fresh dill, as well.
Just made this week. They were exactly what I was looking for and taste just like what my mom used to make but much easier. I don’t like to canned with hot water bath and that kind of stuff. The only change I would make it’s just a little bit less salt and next time I’ll put the pickling spices in cheesecloth because I hate them being in my pickles but I love the flavor.
Thank you, Maryjo for sharing! Those are great tweaks that you and anybody else can do to make it to what you love about pickles.
Hello Megan, I first made your pickle recipe in August 2020, they were delicious. I sent a bottle to folks in Cape Breton, then they requested your recipe, then passed it on to her relative in western Canada. That’s what happens to great recipes.
I am making a batch right now. These are a must have during the winter months so I will can at least 6 jars. I absolutely love these with a tasty grilled cheese sandwich. Thank you for sharing Megan.
Thank you, Darlene! I appreciate you sharing them and letting me know. I now want a grilled cheese sandwich with pickles too. 🙂
Hi Megan this Cathy, I tried the pickles with out the salt and they are delicious…you can’t tell the salt is missing…I can’t eat pickles from the store so this will be my pickle recipe..Thank you.
Hi I’m Cathy..I want to give these a try, but I can’t do salt I have to cut it out will they be good without the salt.
Cathy – I have never prepared pickles without salt but you could try cutting the 1 tbsp down in half and then taste them. I imagine they will still be delicious! You can let us know how they turn out!
I had 2 cucumber plants that came up free will, thank goodness…3 unsuccessful seed sowings…WELL these 2 plants have produced about 40 lbs of cucumbers….I have made several batches of this Quick Sweet PIckle…OH MY GOSH…bombdiggity…I do not eat pickles on a burger, sandwich or anything…I cannot get enough of these pickled cukes…I have even made pickle spears….I made a batch of 4 quarts and 1 pint today…hubby loves the pickled onions best, I use purple and doubled it…I also have 3 kinds of peppers growing in the garden, jalapeno, banana and shishito…those go in there also….We usually let them sit for about 5 days…Best new recipe of 2020 for me….
That is awesome! Imagine if the others had produced cucs too! Thank you for sharing your findings and how you enjoyed them.
Yes, Tammy, definitely! Seal with hot jars/lids if you wish for these to sit on the shelf. Hopefully the instructions under number 4 in the recipe above helps!
Megan
Can these be canned then after they are made for a LONGER shelf life!!