Sweet Refrigerator Pickles

Patricia J.


I found these on recipezazz.com and they were posted by Queen Bea (she found them on Facebook). All I know is that they don't last long here...the longest was a week and a half before empty jar syndrome hit. The vegetables stayed crisp the whole time. I used a red bell pepper instead of a green one. It made the pickles look prettier in the jar. Very easy to make.

☆☆☆☆☆ 0 votes
Approx. 2-3 pints


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4 c
cucumbers, sliced
1 large
onion, sliced, separated into rings
1 large
bell pepper, sliced in half, seeded, cut in slices
1/2 Tbsp
1 3/4 c
white vinegar
3 1/2 c
sugar or stevia
1 1/2 tsp
celery seed
1 1/2 tsp
mustard seeds
2-3 small
chili peppers, optional

How to Make Sweet Refrigerator Pickles


  • 1Mix together the cucumbers, onions, bell peppers and salt; set aside.
  • 2Place the vinegar, sugar, celery seed and mustard seed in a pot on the stove and bring to a boil.
  • 3Remove from heat and allow cooling for one hour.
  • 4If using, add a chili pepper in each of the 2-3 16-oz. jars and pack the mixed veggies into jars.
  • 5Pour the cooled vinegar mixture over the vegetables, cover and store in refrigerator.
  • 6Pat's Notes:

    I used a red bell pepper to give the pickles color. These never last long here and I find an empty jar a lot!

    In the summer and fall when I have my home grown cucumbers I don't peel them. If they are store bought I use a vegetable wash to clean them (the wax off the peel). If that fails I peel them.

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About Sweet Refrigerator Pickles

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Quick & Easy

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