Go Back
–+ servings
jar of overnight refrigerator pickles sitting on a grain sack towel on top of a wooden charger plate

Overnight Refrigerator Pickles

Seasoned with salt, celery seed, tumeric, and onion, these overnight refrigerator pickles are quick and easy to make. They'll keep for months in the fridge -- but I doubt they'll last that long!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Pickles, Side Dish, Snack
Cuisine American
Servings 80 1-ounce servings
Calories 23 kcal

Ingredients
  

  • 4 pounds of pickling cucumbers
  • 1-2 onions
  • 1 ¾ cups white vinegar
  • 2 cups sugar
  • 2 cups water
  • ⅜ to ½ cup salt maybe a little less
  • 1 teaspoon celery seeds
  • 1 teaspoon regular yellow mustard
  • 1 teaspoon tumeric
  • 1 pinch alum

Instructions
 

  • Wash cucumbers well. Peel cucumbers and slice into thin circles.
  • Peel the onions, cut them in half, then cut into thin slices.
  • Layer cucumber slices and onion into clean, sterilized jars. Make sure the jars are fully packed.
  • Mix the remaining ingredients -- the vinegar through the alum -- together into a large mason jar or bowl. Shake or stir well to combine.
  • Pour the liquid over the cucumbers and onions, covering completely. Seal jars and refrigerate.
  • The pickles will be ready to eat in a day. They can be kept in the refrigerator for several months.

Notes

This recipe makes 8 pint-sized mason jars of pickles. Pickles be stored in the refrigerator for 3 to 6 months.

Nutrition

Calories: 23kcalCarbohydrates: 5gSodium: 1699mgPotassium: 34mgSugar: 5gVitamin A: 15IUVitamin C: 0.8mgCalcium: 6mgIron: 0.1mg
Did You Make This?Mention @AttaGirlSays or tag #attagirlsays!