Refrigerator Pickles – Life Above the Cafe

Refrigerator Pickles

An easy recipe for anyone from the ages of 8 to 108!
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Refrigerator Pickles

Refrigerator Pickles
May 24, 2020

Some of my earliest memories are associated with food. I remember eating these Refrigerator Pickles, or Cucumbers and Onions as we also call them, at my great grandmother’s house. Now my granny makes them and brings them as her contribution to family dinners. They’re fast to make and don’t require her to lift anything heavy or turn on her oven. Perfect recipe for anyone from the age of 8 to 108.

My recipe is a little different than hers because for one she doesn’t measure, and I use sugar to sweeten the brine. My granny only uses water and vinegar, so if you’re cutting calories then leave the sugar out or use a sugar alternative.

I don’t have a mandolin so I cut my cucumbers and onions up by hand into very thin slices. Cut your cucumbers and onions to whatever thickness you prefer.

This recipe is easy to double, and I make what seems like a lot of brine so that as the cucumbers shrink down they’re completely submerged in the liquid. In the morning when I make these they start out filling up my jar, but by the evening the salt and vinegar pulls excess moisture from the cucumbers and the jar isn’t nearly as full.

I hope that you’ll try these today or for your next BBQ or dinner, and that if you do, you’ll comment below, or follow us on Instagram @lifeabovethecafe.


  • 1 large cucumber, peeled and thinly sliced
  • 1/4 white onion, thinly sliced
  • 5 tsp. of sugar
  • 1 tsp. of salt
  • 1/2 cup of water
  • 1/2 cup of white vinegar

Optional add ins: (my family doesn’t use these)

  • garlic (powder or clove)
  • black pepper


This is enough for one jar of pickles.

Wash and slice the cucumber and onion and place them in a container.  I use a Mason or Ball jar since the lids screw on tightly and help to prevent leaks.

Heat the water, salt, and sugar up until everything dissolves.  Turn off the heat.

Allow to cool and add the vinegar.  Stir the brine together and pour over the cucumbers and onions.

Refrigerate for several hours for best flavor and texture.   I like them best when they’ve been in the refrigerator for at least one day.

I turn my container upside down about and hour after I place it in the refrigerator so that the brine touches the surface of everything in the beginning causing the cucumbers to drink up the liquid.  After an hour or two I return it to the correct storage position.  If you plan to use that hint, I suggest a leak proof container!

Additional Photos:

Refrigerator Pickles
Refrigerator Pickles

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