Homemade Refrigerator Pickles


These refrigerator pickles made with cucumbers, green bell peppers, and onions are easy to make and a great way to use vegetables from your garden.

Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
1 day
Total Time:
1 day 40 mins


  • 1 cup distilled white vinegar

  • 2 cups white sugar

  • 1 tablespoon salt

  • 6 cups sliced cucumbers

  • 1 cup sliced onions

  • 1 cup sliced green bell peppers


  1. Inspect several canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.

  2. Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes.

  3. Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes. Transfer vegetables and brine to the sterilized jars; don't worry if the brine doesn't cover the vegetables. Refrigerate for 1 to 4 days before eating.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts (per serving)

27 Calories
7g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 64
Calories 27
% Daily Value *
Sodium 92mg 4%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Protein 0g
Vitamin C 2mg 8%
Calcium 2mg 0%
Potassium 22mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love