I used to hate pickles. I’d scoff at dills, turn my nose up at Gherkins and generally snub anything resembling relish. Happily, I’ve matured, no longer harboring resentment for all things preserved in vinegar. This open-mindedness no doubt came from the onslaught of gourmet pickles (thank you $8 jar of Wickles).

So the other day I found myself with an onslaught of cucumbers from a friend’s garden, which coincidentally are NOT on my top 10 veggie list.I guess there’s still room for growth.

Anyway, inspiration struck in the form of a gourmet burger from a local joint here called Market Street Tavern. (Is it just me or are gourmet pickles showing up everywhere?) A quick search through my extensive recipe archives (read: Google) and I unearthed this recipe for Easy Refrigerator Pickles (emphasis on Easy). No kettle steamer, no special jars, no esoteric ingredients…sold.

It says to use pickling cucumbers, which mine were decidedly not, but they still turned out fabulous. Here’s the dets.

Easy Refrigerator Pickles
Adapted from Kathleen Kanen, Cooking Light

  • 6 cups thinly sliced cucumbers (about 2 pounds. I used the Cuisinart slicer.)
  • 2 cups thinly sliced onion
  • 1 1/2 cups white vinegar
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, thinly sliced (or equivalent of minced, jarred garlic)


Place 3 cups cucumber in a medium glass bowl (I used metal…all I had); top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days. Note: Pickles may be stored in the refrigerator for up to one month.