Sweet Refrigerator Pickles

A good way to use excess cucumbers without heating up the kitchen.

Photo Credit: 

S. Perreault


6-8 medium cucumbers, sliced (approximately 8 cups)
2 large bell peppers, sliced
2 large onions, sliced
3 hot peppers, sliced
1 tablespoon salt
2 cups sugar
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed


Place sliced cucumbers, onions, and peppers in a large bowl. Sprinkle with salt and let set for 1 hour. Drain. Stir together: vinegar, sugar, and seeds until sugar is dissolved. Pour over cucumbers. Store in a glass or plastic covered container. Refrigerate. Can eat right away, but flavors are better after about a week. Keeps for quite a while.

Preparation Method

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These pickles are fantastic.

These pickles are fantastic. Discovered this recipe a couple of summers ago and its now required at every BBQ, these pickles are sweet, crunchy and full of flavor with just enough kick from the hot peppers. But be warned, the longer they sit, the hotter they get.

Two of my cucumbers are

Two of my cucumbers are turning up on the ends they are about 3 inches I found one about 7inches long but they are not turning green...this, is a burpless variety. The vine is growjng way bigger then i thought....first timer. IT IS going every which way. I have a trellis...it has gone up...over and back again..could it be too crowded?