Sweet Refrigerator Pickles
These refrigerator sweet pickles are made with thinly sliced cucumbers, a simple vinegar-sugar brine, and a quick chill in the fridge for crisp, tangy-sweet flavor without any canning.
Servings: 4 cups
Ingredients
- 4 cups cucumbers thinly sliced
- 1 tsp salt
- ¼ cup white vinegar
- ¼ cup water
- ¼ cup sugar
Instructions
- Prep cucumbers: Thinly slice cucumbers. Sprinkle with salt and let sit at room temperature for 30 minutes.
- Drain: Pour off the salty liquid, leaving the cucumbers ready for the brine.
- Make brine: Combine equal parts white vinegar, water, and sugar. Stir until sugar dissolves.
- Combine: Pour the brine over cucumbers. Mix gently.
- Pack jars: Transfer cucumbers and brine to clean jars, pressing down so they’re submerged.
- Refrigerate: Seal jars and chill. Enjoy after a few hours, or let flavors deepen overnight.
Notes
- Storage: Keep refrigerated for up to 2 weeks.
- Submerge the cucumbers: Depending on how many cucumbers you slice and the size of your jars, you may need to double or even triple the brine to ensure everything is fully covered.
