Sweet Refrigerator Pickles

Prep Time
Cook Time
Ready In

"I saw this recipe circulating on Facebook and had to give it a try. My first attempt was not so great I had to triple the vinegar mixture to fill the jars. I have adjusted the amounts the original recipe called for. The original recipe author claims this keeps for 2 months. It has not lasted long enough in my fridge for me to validate that."

Original recipe yields 32 servings


  • Serving Size: 1 (65.1 g)
  • Calories 113
  • Total Fat - 0.7 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 11.6 mg
  • Sodium - 292 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 22.3 g
  • Protein - 3.5 g
  • Calcium - 5.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 11 mg
  • Thiamin - 0 mg

Step 1

Mix together the cucumbers, onions, bell peppers and salt; set a side.

Step 2

Place the vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil.

Step 3

Remove from heat and allow cooling for one hour.

Step 4

If using, add a chili pepper in each of the 2 -16oz jars and pack the mixed veggies into jars.

Step 5

Pour the cooled vinegar mixture over the vegetables, cover and store in refrigerator.

Tips & Variations

No special items needed.



The picture of these pickles caught my eye. It was bright and very pretty in the jars. My Mom loves pickles and so I made them for her. I used a red bell pepper as the contrast of red and green in the jar is striking. It made 1 quart and 1 pint for me. I put them in the refrigerator and Mom was up bright and early the next morning to try them. She was munching happily away when I got up and the cucumbers were so crisp I could hear her crunching them from across the room. She loved them! Half the jar is gone after three days. My sister-in-law came over, tried them and took the pint home! Have already given the recipe to family and friends and they loved them. Great recipe!

review by:
(19 Feb 2014)