The Home Grown Farm

The Home Grown Mom Blog

Homemade Refrigerator Pickles

It’s summer, you guys!  I mean, yeah, okay, we’ve still got two weeks left of school.  Sure, the highs are only in the 80s – not that we’re complaining about that.  But we went to the spray park yesterday.  For the first time this season I watched squealing sun- and water-drenched children race about, chasing the droplets from one fountain to the next.  Earlier this week my husband roused our not-really-sleeping children from their beds so that they could witness firsthand the most luminescent harbingers of summer, the fireflies.  And starting this weekend we’ll begin to partake of the deliciousness that summer brings: the squash, the melons, the tomatoes, the cucumbers.  Oh. My.  It makes my mouth water just thinking about it.

The challenge, of course, is to use all of the produce before it turns on you which can be particularly tricky if you plan on travelling.  If this sounds familiar then as I see it you’ve got a handful of options, (1.) you can prepare a dish for consumption this week, (2.) you can share with friends, (3.) you can make something that will keep for an extended period of time, or (4.) you can do all of the above, sometimes at the same time.   Today, I’m going to pick option 4.

For all of you planning to shake fists at the sky, defy the forecast of rain and thunderstorms, and do what every red-blooded American knows is the right thing to do on a holiday weekend, namely barbecue, I’ve got a little sumpin’ sumpin’ for ya: homemade refrigerator pickles.  They are quick, easy, delicious, and go great on burgers, hot dogs, sandwiches, in potato salads, or, my personal fave, on a pulled pork or chicken sandwich, particularly when that piece of chicken or pork has just come off of my husband’s smoker.  The man is a genius when it comes to his smoked chicken.  I once walked into a party with a pan of chicken fresh off the smoker and had nearly every man in the house turn, follow me to the kitchen and, while wiping the drool off their mouths with a starry-eyed gaze, ask me, “What IS that?!”  You know what it was?  It was GOOD!  And with a happy little slice of pickle on top, even better.

Including the time that it takes to slice the cucumbers and onion and to boil the sugar and vinegar, this recipe takes all of maybe 15 minutes.  If you want to get fancy and boil jars for storage you might add another 7 minutes or you can roll like I do when I’m not trying to take pictures and put them in Tupperware.  And, by Tupperware, we all know I mean the Cool Whip container that is so old the writing has completely faded, right?  I just didn’t want us to lose sight of reality when you see the pictures of the pretty jars I used today.

Whatever you choose: in fancy jars or Tupperware, sitting down and eating the whole jar by yourself (like my 5-year-old) or sharing with friends, in salads or on something grilled, at home or on the road, sweet, spicy, or extra-tangy, here’s hoping it’s the perfect side dish for your holiday weekend.

To all those who have served, to those who have sacrificed so that we might have reason to celebrate, many thanks.

Christy Rolf Signature

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 (more or less to taste)

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

photo 1

Today’s cast of characters includes a wee little onion from our very own garden.











photo 2

Sliced and diced and ready to roll.  I split my batch to make half spicy and half plain pickles.




  1. Put prepared cucumbers, onion, and jalapeno (if using) 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 ratchet 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.

photo 3

The finished product. My liquid looks a little brownish because I used sugar in the raw, not lake water. 😉

  1. Ronda says:

    Can’t wait to try it!!

  2. Jason A. says:

    Just ran across your blog today while at work (shhhhhh!). It’s great to see a fellow Wacoan with such a well-run, entertaining, and informative blog. I’ve already bookmarked it to ensure that I come back for more.

    We love a good pickle in our house. I’m going to try these homemade refrigerator pickles this week! They look delicious.


    • Christy Rolf says:

      Best. Comment. EVER. Seriously, you just made my week. Thanks for reading and for commenting and most especially for trying out the recipes. I welcome honest feedback if you try them.

      Have a fabulous week!


      I made a batch of pickles today for our July 4th celebration and also tried my hand at some dill pickle spears. I’ll gladly share the recipe if you want that one too. 🙂

  3. Shawnda says:

    Missing our HGF produce on the break between summer and fall and catching up on HG Mom posts today! I HAVE to make these! I’d love to have your dill pickle recipe too! =D

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