Name: Amish Refrigerator Pickles
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Amish
Ingredients: 4 cups thinly sliced cucumbers; 1 cup thinly sliced onions; 1 tablespoon coarse salt; 1 cup granulated sugar; 1/2 cup white vinegar; 1/4 cup apple cider vinegar; 1/4 teaspoon celery seed; 1/4 teaspoon mustard seed; 1/2 teaspoon turmeric

Why You’ll Love This Recipe

I love this recipe because it is simple, quick to prepare, and does not require canning. The cucumbers stay crisp, the onions add great flavor, and the vinegar-sugar brine gives every bite a sweet and tangy balance.

I also like that these pickles can be made ahead of time. After resting in the refrigerator, the flavor gets even better, making them perfect for meal prep, cookouts, and everyday snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups thinly sliced cucumbers

1 cup thinly sliced onions

1 tablespoon coarse salt

1/4 cup apple cider vinegar

1 cup granulated sugar

1/2 cup white vinegar

1/4 teaspoon celery seed

1/4 teaspoon mustard seed

1/2 teaspoon turmeric

Directions

I start by adding the sliced cucumbers, sliced onions, and coarse salt to a large mixing bowl. I mix everything well, cover the bowl, and let it sit at room temperature for about 2 hours so the vegetables release extra moisture.

After 2 hours, I rinse the cucumber and onion mixture well under cold water. I drain it thoroughly and press out as much liquid as possible.

In a separate bowl, I stir together the granulated sugar, white vinegar, apple cider vinegar, celery seed, mustard seed, and turmeric until the sugar dissolves completely.

I pack the cucumbers and onions into clean jars, then pour the vinegar mixture over them until the vegetables are fully submerged.

I seal the jars tightly and refrigerate them for at least 24 hours before serving so the flavor can develop.

Servings and Timing

This recipe makes 8 servings.

Prep time: 15 minutes

Resting time: 2 hours

Cooking time: 0 minutes

Total time: 2 hours 15 minutes

Calories: 85 kcal per serving

Variations

I sometimes add a pinch of red pepper flakes for a little heat. For a more garlicky flavor, I add a few thin slices of fresh garlic to the jars.

I also like using a mix of cucumbers and thinly sliced bell peppers for extra color and crunch.

Storage/Reheating

I store these pickles in clean, tightly sealed jars in the refrigerator for up to 1 month. I keep the cucumbers and onions fully covered in brine so they stay flavorful and crisp.

These pickles do not need reheating. I serve them chilled straight from the refrigerator.

Related Recipes:

Amish Peanut Butter Cream Pie

FAQs

Can I eat Amish Refrigerator Pickles right away?

I can taste them right away, but I like waiting at least 24 hours because the flavor becomes much better after chilling.

Do I need to can these pickles?

No, I do not need to can them. I keep them refrigerated, so this is a simple refrigerator pickle recipe.

What kind of cucumbers work best?

I like using firm, fresh cucumbers with thin skin. Pickling cucumbers or small garden cucumbers work especially well.

Can I reduce the sugar?

Yes, I can reduce the sugar slightly, but the flavor will be less sweet and the brine balance will change.

How long do these pickles last?

I store them in the refrigerator for up to 1 month in sealed jars.

Conclusion

These Amish Refrigerator Pickles are an easy, crisp, sweet, and tangy recipe I like keeping on hand for quick snacks and simple meals. With no cooking or canning needed, they are a great homemade pickle option for any time I have fresh cucumbers.

📖 Recipe: