The Home Grown Farm

The Home Grown Recipes

The Home Grown Mom’s Refrigerator Pickles


6 cups cucumbers (I used 2 cucumbers), sliced as thin or thick as you like

1 small onion, diced

1 cup white vinegar

1 tbsp. salt

6 tbsp. sugar

1 jalapeno, sliced (optional – excellent for a spicy sweet pickle)

1.  Put prepared cucumbers, onion, and jalapeno in a medium sized bowl.
2.  In a small saucepan combine the salt, vinegar, and sugar over medium-high heat until the sugar has dissolved and the mixture has come to a boil.
3.  Pour the vinegar/sugar mixture over the vegetables and stir.
4.  Transfer to storage container of your choice, either Tupperware or glass jars, and place in refrigerator.  I let them cool down at least 30 minutes before digging in.

NOTE:  We like our pickles rather tangy.  If you prefer a sweeter pickle then up the sugar content.  To test for the right mixture, dip a sliced cucumber in the vinegar/sugar mixture as it heats on the stove and then adjust accordingly.