By Snickers
Cucumbers are always the last thing I plant in my garden. I sow the seed June 10th and that way I have cucumbers in the fall when the tomatoes are ready. As the old saying goes, if you have one cucumber you have many, so it’s time for making pickles! This is a very simple recipe that only takes about two hours from start to finish ( minus the cucumber growing time of course!) These pickles are stored in the refrigerator. They will keep forever but no matter how many I make we always seem to eat them up quickly! I usually make about 40 pints and that way I always have extra to share with family and friends.
Snicker’s Easy Sweet Refrigerator Pickles
7 cups washed and unpeeled cucumbers (I like the smaller cukes)
1 large onion
Slice cucumbers and onions thin and put in large bowl and sprinkle 2 tablespoons of salt over the top.
Cover the whole bowl with ice water. Let stand 2 hours and remove any ice left and drain. Do not rinse. Place pickles and onions in jars. I use canning jars, but any jar with a good tight lid will work.
Make the following syrup and bringing it to a boil until clear.
4 cups sugar
2 cups white vinegar
2 teaspoons celery seed
Pour over pickles and let cool before putting the lid on. The pickles will rise in your jars some some, so be careful not to over flow your jars. Let sit at least 12-24 hours in the refrigerator before serving. Enjoy!
- 7 cups washed and unpeeled cucumbers (I like the smaller cukes)
- 1 large onion
- 4 cups sugar
- 2 cups white vinegar
- 2 teaspoons celery seed
- Slice cucumbers and onions thin and put in large bowl.
- Sprinkle 2 tablespoons of salt over the top.
- Cover the whole bowl with ice water.
- Let stand 2 hours and remove any ice left and drain. Do not rinse.
- Place pickles and onions in jars.
- [br]
- Combine your sugar, vinegar and celery seed in a pan and bring to a boil.
- [br]
- Pour the above mixture over pickles and let cool before putting the lid on.
- The pickles will rise in your jars some, so be careful not to over flow your jars.
- Let sit at least 12-24 hours in the refrigerator before serving.
chardonnay4me2 says
August 12, 2011 at 11:49 pmSnickers, you are such a domestic goddess! It sounds like a very easy recipe, even for those of us that are somewhat challenged when it comes to all things culinary and the end product looks yummy! I envy you having a garden lol. Your flowers are gorgeous!
pattypie says
August 13, 2011 at 12:28 amI agree! Chardonnay! Snickers is most certainly a domestic goddess. I have never made pickles before but I am inspired to try!
Thanks snickers for the recipe.
Pam@IW says
August 13, 2011 at 6:14 amAfter I received snicker’s recipe via email, I made it because this is one of my favorites. They are so easy to make and are delicious. Thanks snickers, for making it simple and easy to follow and make. I truly wish I was a neighbor of yours.
Sage says
August 13, 2011 at 6:23 amI am a pickle addict and I am definitly going to give these a try.
BlogHawg says
August 13, 2011 at 7:14 amOh snickers, My mom used to make those. They are delicious. The girls are right, you are a domestic goddess ! I love seeing what you’re up to !
Ann@IW says
August 13, 2011 at 9:52 amI want to live with Snickers. I think she is just as talented and far more approachable than Martha Stewart.
.
I almost bought canning jars at Lowe’s this week, but I never can anything, so I couldn’t justify the purchase. But they looked so pretty! Now I am going back. I definitely want to try these pickles. Mmmmm
Ann@IW says
August 13, 2011 at 9:56 amCan I just add that the pictures in the post are beautiful? I am so impressed with our culinary team here! Snickers, did you grow those flowers too?
Anya@IW says
August 13, 2011 at 12:50 pmI love this. We have a family recipe for dill pickles, but not for sweet pickles. We will be trying these soon. Thanks!
snickers says
August 13, 2011 at 5:03 pmJust returned from a 3 day weekend away, and the garden is overflowing with cukes and tomatoes, so I know between the laundry catch up what I will be doing. LOL. Enjoy your pickle making.!! If I lived closer to all of you, I would just hand you a jar! 🙂
Yes, those are glades out of my flower gardens. I usually have fresh flowers for our home until it freezes.
JennieIW says
August 13, 2011 at 9:53 pmAwesome recipe. Yes, I have a good recipe for dill refrigerator pickles, but now I have one for sweet ones as well! Yummy!
HB says
August 14, 2011 at 5:27 amsnickers…just how devine it is to see a window into your world! All so mouth-watering & life’s best eye-candy! THANK YOU! This coming from someone who feels like a Gretel, stuck in a forest of trees & roving animals. The deer have taken over any color that grows in the shade…impatiens down to nubs…& our wall of blue hydrangeas didn’t last a week. Received a notice that a band of professional archers will be out to cull the herds of deer. If it’s anything like it was a few yrs. ago…there will be more ‘animal activists’ from PETA than deer. (30 people were killed last yr. in deer/car collisions…) What’s next? Bears have been spotted just a few miles down the road…headed for DC. ;0)
Lynn Brady says
August 19, 2011 at 9:40 pmSnickers,
Can I ask you how you do your freezer coleslaw? I tried spreading my cabbage out a bit but now I got 4 huge heads of red cabbage and I dont know what to do with them. If its got sugar in it though just say your on your own. LOL. I cant do sugar.
snickers says
August 19, 2011 at 11:10 pmHi Lynn,
Yep, sugar involved!! Sorry! You might try to just chuck it up and put in freezer bags and use for soup. I’ve never tried this, but unless you use it, what would the harm be to try at least one head. Cabbage will keep for awhile in the frig. Wrap the head well with paper towels and put in plastic bag that seals well. Should last at least a month this way. By the way, how’s your garden?? I’ve missed you here! 🙂
Lynn Brady says
August 19, 2011 at 11:52 pmHows my garden? Well lets say scary. Ill throw some pics soon.I am not worried about the green cabbage. Yummy cabbage rolls and they freeze good. But the Red cabbage is pissing me off. Corn is done carrots done. onions done. But man I have never seen a personal sized watermelon, cantelope, pumpkin, tomato, or pepper so freaking big.Lets just say I have been busy. Was hoping for the freezer cloeslaw but the hubby cant do sugar.So I guess its cabbage vinegar and oil for the next 5 weeks. LOL
Lynn Brady says
August 20, 2011 at 12:01 amWhat till you see the size of some of my peppers aaand I got hailed on no less.
Lynn Brady says
August 20, 2011 at 12:28 amSnickers,
After years of ups and downs. Sugar or not can I have your recipe for freezer coleslaw? I know how to adapt.
snickers says
August 20, 2011 at 6:56 pmLnn,
I posted it under the sweet corn post. Sorry!! You can find it there, Enjoy!!
Samantha@IW says
August 20, 2011 at 6:59 pmSnickers,
They look so good! I’ve never made pickles before but I think I may give these a try 🙂
Frances P. says
November 15, 2012 at 5:25 pmI know its really late, being November and all, but I am going to try this recipe for my daughter. She love pickels as well as her 3 daughters (my granddaughters). It will make a nice Thanksgiving gift for her. Thanks for sharing the recipe, I know she will love them!
DI says
July 18, 2013 at 2:17 pmI’m so glad this link came across my twitter TL because I missed this recipe the first time around. These look delicious and I can’t wait until my cukes are ready so that I can try these. Any chance you have a recipe for refrigerator dill slices too Snickers? My husband buys them from our butcher shop of all places, and is nuts for them. He pays almost $4.00 for a very small container and I’d love to surprise him.
snickers says
July 18, 2013 at 4:18 pmDI,
I will post a simple recipe later tonight that I use.
snickers says
July 18, 2013 at 8:15 pmSimple Dill Pickles
This makes a nice batch.
6-8 pounds of pickling cucumbers
40 fresh dill sprigs, rinsed and trimmed of any bad ends. Do not over leave dill in water.
2 large sliced onions, sliced thin ( this is an option, you do not have add them if you don’t want to.
1 quart water
5 garlic cloves (sliced)
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt
cut cukes into spears
In a large bowl, combine dills, (onion) and garlic
In a large pan or Dutch oven, combine the sugar, water, salt, and vinegar and bring to a boil, cook and stir until salt and sugar has dissolved.
Place cukes in jars or a contain that seals tightly, I prefer glass jars with good lids. Pour the liquid over the cukes and let cool before sealing your jar.
Cover tightly and refrigerate for at least 24 hours/ you can store them up to 2 months in your frig. Enjoy!
snickers says
July 18, 2013 at 10:00 pmI left out a step, put the dill, onion and garlic into the jars with the cukes. I just put some of each depending how big my jar is. You can also mix everything together and pack your jar. I find this too messy to do, so I pack my jars and poke the dill and some sliced garlic into my jars, and pour the liquid into the jar.
DI says
July 19, 2013 at 12:15 pmThanks Snickers, you’re a true peach. Pickling cukes aren’t abundant where I live for at least another week. I’ll have to take a pic when I tackle this to share. I really appreciate it!
snickers says
July 19, 2013 at 4:09 pmDI,
Looking forward to seeing your results, it’s fun to try something new.
Ann@IW says
July 19, 2013 at 5:52 pmThanks snickers I am going to try this soon. We love pickles here and I have so much dill!
stxmom says
August 18, 2013 at 5:15 pmMade these pickles last night, kids started eating them this morning, entire batch is gone. They were delicious and super easy to make.
snickers says
August 18, 2013 at 6:21 pmstxmom,
They are so easy to make and I make several batches so that I have some for the holidays! I love to use my own cucumbers from the garden. Glad your kids liked them, so you need to make more. 🙂
Pamela Gurganus says
July 6, 2015 at 9:58 amI love pickles and have always wanted to try making my own, but have been very intimidated by the recipes I’ve found. These pickles look and sound delicious and I really think I can make these! Thank you for sharing!
stxmom says
August 9, 2015 at 1:03 pmMade a triple batch of Snicker’s Pickles today. Made me think of all the great friendships I made at IW. Hope you all are having a great summer.
C. Marine says
July 7, 2016 at 8:33 amThese are the best so easy and the crunch is amazing. My husband loves them. Making 4 batches. They last really well. Thanks for this sweet recipe..