• Melinda O'Malley Keckler

Refrigerator Pickles

Updated: Aug 31, 2019

Crisp and refreshing, this recipe brings out the the fresh flavor in your cucumbers and offers a cool and crunchy side dish to your favorite BBQ meal, or any meal.




Refrigerator Pickles

By: Melinda Keckler, Crinkled Cookbook


5 cups thinly sliced cucumbers - about 3 english cucumbers or 4-5 regular cucumbers, peeled or not - your choice

1 large onion, thinly sliced

1 1/2 cups sugar

1 cup white vinegar

3 tbsp rice vinegar

1 1/2 tsp canning salt - not table salt

1 1/2 tsp celery seed


Thinly slice cucumbers and onion into a large bowl. Toss and set aside. Whisk together remaining five ingredients and add to cucumbers/onions. Toss lightly so all the cucumbers are mixed with the brine. Cover bowl and refrigerate. You can serve this right away, that's when the "pickles" taste - best but this will keep in the fridge for several weeks.


Makes 10 - 12 side dish servings



Inspired from a recipe by my Aunt Susie, she shared this with me in 2001 during a visit to Boise. She loved how fast this side dish could come together. It's also the perfect way to use a big supply of cucumbers from the garden.

Here's the original recipe in my Aunt Susie's own handwriting.



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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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