Real Recipes From Real Home Cooks ®

sweet refrigerator pickles

Recipe by
Patricia J.
Lawson, MO

I found these on 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.

yield serving(s)
method Refrigerate/Freeze

Ingredients For sweet refrigerator pickles

  • 4 c
    cucumbers, sliced
  • 1 lg
    onion, sliced, separated into rings
  • 1 lg
    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 sm
    chili peppers, optional

How To Make sweet refrigerator pickles

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