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Homemade sweet pickles with cucumbers, onions, and spices in a glass jar.

Refrigerator Sweet Pickles

These refrigerator sweet pickles are crisp, tangy and perfectly sweet, with sliced onion and an optional hot pepper for a little kick. They require no canning, take just 15 minutes to prepare and are ready to enjoy after 1 hour.. although they’re even better the next day!
5 from 4 votes
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling time: 1 hour
Servings: 8
Calories: 125kcal
Author: Megan Porta

Ingredients

  • 6 cups cucumbers cut into approximately 1/8- to 1/4-inch rounds
  • 1/2 yellow onion thinly sliced
  • 1 jalapeno or serrano pepper sliced (optional)
  • 1 cup granulated sugar
  • 1 cup apple cider vinegar 5% acidity
  • 1/2 cup white vinegar 5% acidity
  • 1/2 cup water
  • 2 tbsp pickling spice substitution: 1 1/2 teaspoons celery seeds and 1 1/2 teaspoons mustard seeds
  • 1 tbsp kosher salt

Instructions

  • Divide the sliced cucumbers, onion and optional hot pepper evenly between two clean 1-quart mason jars. Pack the vegetables snugly into the jars.
  • Combine the sugar, apple cider vinegar, white vinegar, water, pickling spice and kosher salt in a medium saucepan.
  • Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook for 3 to 5 minutes, stirring until the sugar has completely dissolved.
  • Carefully divide the hot brine evenly between the two jars. Gently press the cucumbers down as needed so they are completely submerged.
  • Allow the jars to cool at room temperature until they are no longer hot. Secure the lids and transfer the jars to the refrigerator.
  • Refrigerate for at least 1 hour before serving. For the best flavor, allow the pickles to chill for 24 hours.

Notes

  • Pickling spice substitute: Replace the 2 tablespoons pickling spice with 1 1/2 teaspoons celery seed and 1 1/2 teaspoons mustard seed.
  • Keep refrigerated: These are refrigerator pickles and have not been processed for shelf-stable storage. Keep them refrigerated and enjoy them within 2 weeks.
  • Use fresh cucumbers: Firm garden, Persian or small pickling cucumbers generally produce the crispest results. Avoid cucumbers that are soft, wrinkled or overripe.
  • Slice evenly: The rounds don’t need to be an exact thickness, but keeping them between 1/8 and 1/4 inch and slicing them uniformly will help them pickle evenly.
  • Adjust the heat: Remove the seeds and membranes from the hot pepper for less heat. For spicier pickles, add another pepper or a pinch of red pepper flakes.
  • Keep them submerged: Pack the jars snugly and keep the cucumbers beneath the brine during storage.
  • Make relish: Finely chop the finished pickles and onions to make an easy homemade sweet pickle relish.
  • Not for canning: This recipe is intended only for refrigerator storage. Use a research-tested canning recipe for shelf-stable pickles.
    For the crispest, most flavorful pickles, start with very fresh, firm cucumbers and let them chill in the brine for a full 24 hours before serving.

Nutrition

Calories: 125kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 878mg | Potassium: 189mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 0.4mg
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