These refrigerator sweet pickles are the perfect treat for your garden cucumbers or ones purchased from the store!
Dill or sweet? What is your favorite? I typically fall into the dill category but I made these sweet pickles and I have to say that they will make you a sweet pickle lover!
Here is what you need to make these delicious Refrigerator Sweet Pickles:
- Cucumbers – 8 cups
- White Vinegar – 1 1/2 cups
- Kosher Salt – 1 1/2 teaspoon
- Sugar – 3 cups
- Celery Seed – 1 1/2 teaspoon
- Mustard – 1 1/2 teaspoon
- Fresh Garlic – 5 cloves minced
- Purple Onion – 1 large
- Mason Jars
Thinly slice your cucumbers and purple onion. I use a mandolin so that you can get even cuts but you can cut them by hand if you are comfortable doing that.
Sprinkle salt on and toss lightly.
Mix sugar, white vinegar, mustard, celery salt and crushed garlic together.
Stuff 4 pint size mason jars to the brim with the cucumber mixture.
Slowly add the sugar/vinegar mixture to the jars letting it seep down into all the spaces.
Seal and add a cute ribbon to give as a gift of enjoy! These will be ready in 24 hours and are not shelf stable since you aren’t pressure sealing them.
I opted to make four jars the first time I made them and it was a good amount. They will last 2-3 weeks in the refrigerator, although I bet they won’t last that long.