Refrigerator Pickle Recipe

Refrigerator pickles are easy to make, and there’s no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.

6 cups thinly sliced small, firm cucumbers (Richardson Farms / Don Anna Farms)

2 cups thinly sliced white onion

1 1/2 cups apple cider vinegar (Woolf Farms)

3/4 cup sugar

3/4 teaspoon kosher salt

1/2 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black peppe

4 garlic cloves, thinly sliced (Hansen’s Greenhouse)

Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Pickles may be stored in the refrigerator for up to one month.