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Aunt Rose's Refrigerator Pickles

Rated as 4.5 out of 5 Stars

"This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!"
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1 d 20 m servings 41
Original recipe yields 20 servings (5 half-pint jars)


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  1. Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
  2. Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.

Nutrition Facts

Per Serving: 41 calories; 0.1 10.2 0.5 0 351 Full nutrition

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Read all reviews 5
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this is so close to the pickles i just made.the only thing i did differant was use 1 cup apple cider vinegar. You are so right they won't last, we took them to a bday have to make mor...

Very good and easy. My daughter and I did it together and everything was already in the cabinet. I didn't have jars available but just used other glass storage bowls and I think it was even bet...

Loved this recipe.

I love this recipe. I'm still new at pickling, and have basically followed the recipe. I'm using the apple cider vinegar and added a little garlic and some homemade hot pepper flakes . They c...

Make sure you take the rind of full size (not pickling size) cucumbers. It's edible but can be a little crunchy. Not pickle crunchy. These are good. We're enjoying them and they likely won't las...