The Best Refrigerator Pickles Recipe
This is my mothers refrigerator pickle recipe. This was handed down from generation to generation in our house.
Ingredients
- 7 Cups Sliced Pickle Cucumbers
- 2 Cups Granulated Sugar
- 1 Cup Heinz White Vinegar
- 1 Cup Sliced White Onions
- 1 Tbsp. Canning Salt
- 1 Tbsp. Celery Seed
Directions
- Place pickle cucumber and onion in a large non-reactive bowl. Mix all ingredients.
- Refrigerate overnight to blend flavors and juice comes to the top.
- These will keep in refrigerator for 2 weeks.
- Yield: 7 Cups.
- Note: Reactive Metals Are: Aluminum and copper. If any bowls or containers are made of either of these metals, the pickles will pick up a metallic flavor caused by the vinegar reacting with the metal. Also keep in mind that plastics will absorb the flavor and smell of vinegar, so it’s best not to use plastic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 56 servings | |
| Calories 32 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 359mg | 15% |
| Potassium 12mg | 0% |
| Total Carbs 7.84g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.44g | 5% |
| Protein 0.11g | 0% |
