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Refrigerator Pickles

Submitted by: wvhomecanner on May 10, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Refrigerator Pickles

From “Cooking with the Horse and Buggy People”. I eat these right away 🙂

Difficulty: Easy

Servings: makes about 2 quarts

Cook Time: none  


7 cups unpeeled sliced cucumbers
1 cup diced bell pepper
1 cup sliced onions

1 cup vinegar
2 tsp. salt (I use very little)
2 cups sugar
1 Tbsp. celery seed
Pickle Crisp (optional – per package directions)


Do not heat the brine.
Mix together sugar and vinegar until sugar is dissolved,
then add celery seed, salt and Pickle Crisp (optional) and pour over cuke mix.
Store in frig in covered container.
Best after 24 hours. (actually great after 10 minutes ).

Categories: Fat-Free, Low-Sodium, Pickling, Preserving, Vegan, Vegetable Salads, Vegetables, Vegetarian

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  1. 8-9

    I have never made pickles and these sounded so easy. I made a batch yesterday afternoon using Splenda. I had a taste a few hours later and again this evening. They are so good and I am amazed at how easy they were to make. If you like bread and butter pickles, you will thrilled by these!

  2. 8-10

    They are great, aren’t they? Instant gratification pickles! I love taking these to picnics – people expect they are the standard “cukes in vinegar” dish of summer and they are pleasantly surprised. Such a fresh taste, and with Splenda, a really good zero-guilt treat.

  3. 8-10

    Using the splenda is it 1:1 switch?


  4. 8-10

    Yes, 1:1. But you might want to start with less than that and taste as you add. You can try these within minutes, literally.

  5. 8-10

    Thanks Dede… you are super.


  6. 8-10

    awww Phyllis, thanks and let me/us know whatcha think!

    • 8-11

      Yup I sure will Dede.
      Going to try them today if there’s enough of the last cukes in the garden to do a batch.


      PS Would you happen to know….is the conversion/switch using Whey Low the same as with Splenda for sugar?
      Just wondering as I have some Whey Low arriving soon and I have never used it.

  7. 8-11

    I do not have any experience with Whey Low, but Darlene/kittyhawk on Canning2 has used Whey Low for a long time and is very knowledgeable about it. She’d be happy to help.

  8. 8-11

    You know that’s exactly what I thought you would say.
    I am on the C2 yahoo group.
    (You might recognize me as Rephiddy or, Phyllis ON, Canada)
    I know exactly who you are talking of.

    I will run this recipe by her.
    Thanks for being so quick with your answer.

    ON, Canada

  9. 8-11

    Phyllis, I knew it was you – glad I didn’t disappoint teehee 😉 lol!

    Darlene knows Whey Low, for sure!

  10. 8-25

    Just wanted to come and post that I made the pickles and used the splenda instead of the sugar.

    Oh man, oh man….are they ever good! :<) I eat them every time I open the frig to get something out. I know that's bad but, it's good cause they are made with the splenda, imparting few calories.

    I will be making these again…. well, I already have. With the brine left after finishing the first batch of pickles up…. I just added more cucumbers, onions and peppers.

    ON, Canada

  11. 9-11

    I have been searching my local area, with NO luck, for Pickle Crisp. Today I finally looked online and found it right away, so thought I’d share the resource in case anyone else is having this problem. I found it at:

    It was $5.99 for a 5.5 oz. jar that says it makes
    80 Quarts of pickles. I figured since I was paying shipping (under $7) I’d buy 2 bottles. Guess I’m going to be making a LOT of pickles. LOL

  12. 9-5

    I just made the refrig. pickles, followed the recipe, but had to make & add another whole recipe and a half of brine to cover the veg. in the jars!
    I had 2 quarts and 2 pints. Maybe I didn’t pack them into the jars tight enough? I did push them down with a spoon, but they float. I assume they need to be covered, to turn into pickles? 1 c of vinegar doesn’t seem to be very much to cover them all. And the sugar never did dissolve completely.
    Hope they turn out OK.

  13. 9-5

    brookdale, as the moisture is drawn from the cukes, the brine forms, the sugar dissolves – well, I tend to shake mine around now and then (impatient LOL).
    The mixture initially just coats everything.


  14. 9-7

    Well the pickles look OK now, too much brine as a matter of fact, had to pour some out! As you can tell I have never made pickles before. By the way, DH says they are excellent!
    Can I save the used brine to use again or should I make fresh when I need more pickles?
    Thanks for all your advice, Dede. Everyone is so helpful here!

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