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Refrigerator Pickles

4.8 | 13 Reviews
Total Time:Prep: 25 min. + chilling

Recipe by Loy Jones, Anniston, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

"These pickles are some of the best I have ever eaten. They're so good and easy to make that you'll want to keep them on hand all the time. My in-laws send over produce just so I'll make more!" —Loy Jones Anniston, Alabama

TEST KITCHEN APPROVED

Refrigerator Pickles

4.8 | 13 Reviews Add your review
Yield:6 cups
Prep:20 min
Cook:5 min
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Ingredients

  • 3 cups sliced peeled cucumbers
  • 3 cups sliced peeled yellow summer squash
  • 2 cups chopped sweet onions
  • 1-1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed
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Directions

  1. Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool.
  2. Cover tightly and refrigerate for at least 24 hours. Serve with a slotted spoon.

Nutrition Facts

1/4 cup: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.
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