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Quick and Crunchy Homemade Sweet Pickles
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Simple refrigerator sweet pickles that stay perfectly crunchy and can be enjoyed in just a few days. No canning equipment required!
Course Condiment
Cuisine American
Keyword sweet pickles, refrigerator pickles, homemade pickles, cucumber pickles, easy pickles
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 jars
Calories 45

Ingredients

  • 6 cups small to medium cucumbers sliced into 1/4-inch rounds
  • 1 cup sweet yellow onion sliced or chopped
  • 1 tablespoon salt
  • 2 cups organic cane sugar
  • 2 cups white vinegar
  • 1 tablespoon celery seed

Instructions

  • Place the sliced cucumbers and chopped onion in a large bowl. Sprinkle with salt and toss well. Allow to sit at room temperature for 1 hour to draw out excess moisture. Drain thoroughly and transfer to mason jars or return to the bowl.
  • In a medium saucepan, combine the sugar, vinegar, and celery seed. Heat over medium-high heat, stirring frequently, until the sugar completely dissolves, approximately 10 minutes.
  • Pour the hot brine over the cucumber and onion mixture. If using jars, fill to the top. If needed, add a small amount of water to completely cover the vegetables.
  • Cover and refrigerate for at least 2-3 days before serving to allow flavors to develop. Store in refrigerator for up to 3 weeks.