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Refrigerator Pickles With Hot Brine

Updated on August 2, 2019

Sweet Pickles

This recipe makes a jar of sweet pickles that is sweet, sour and with a hint of dill and celery seed.

When you make this, by the jar, the brine is forced to cover the vegetables, so the initial amount is enough to cover. I used a bucket, and my hubby sliced the cucumbers half to make flat sticks. The initial brine amount wasn't enough to cover, so I ended up making a triple batch.

I find that my taste buds do not like the celery seeds, so I don't care for these pickles, but my husband with his sweet tooth, loves them. To each his own.

Easy to Create

Normally, my mother in law cuts the cucumbers cross ways and makes circles. These fit into the jar quite snugly, and the onions and peppers are mixed with them, and it all fits very pretty in the jar. The dill heads are placed in the jar, perhaps one in the bottom, and one on the top.

With the bucket, we just tossed everything into the bucket, and used a lid from our mini crock pot to hold everything under the brine. Also, he cut the cucumbers the long way, in half. Either way, they pickle just fine.

The brine is mixed in a large pan, brought to a boil and poured over the vegetables. Then, left to cool on the counter, and when cooled, is placed in the refrigerator.

The most important thing is that you cover the vegetables with brine. Immerse.

To Review

Cut cucumbers, onions, peppers.

Bring brine to a boil.

Pour over vegetables.

Let cool.


Ready to eat when cooled.

Leave skin on.
Leave skin on.


  • 1 teaspoon celery seed, brine
  • 2 cups white sugar, brine
  • 1 cup white vinegar, brine
  • 1 teaspoon canning salt, brine
  • 1 teaspoon mustard seed, brine
  • 7 cups cucumbers, not peeled, sliced
  • 2 heads dill
  • 1 green pepper, sliced
  • 2 Vidalia onion, sliced


  1. Cut your cucumbers in half, in quarters, crossways. You decide. Cut your onions crossways into rings. Cut your peppers (optional) into rings or sticks, you decide. Place in jar or bucket. Note; when mixing brine, if you are putting your cucumbers into a jar, the initial amounts of sugar and vinegar will be sufficient to cover. If using a bucket, you will have to increase your ingredients by 3x, until vegetables are immersed.
  2. If using a jar, dill head will retain cut vegetables until canning lid is placed on jar. If using bucket, a plate of some sort will have to be used to hold your vegetables from floating out of the brine.
  3. Mix your brine ingredients in large pan. Bring to a boil. Pour over sliced cucumbers, onions, and peppers. Per jar, this may be enough brine to cover. Bucket needed a triple batch of brine.
  4. Let cool. Refrigerate. Eat.
Bring vinegar, salt, sugar, mustard seeds, and celery seeds to a boil.
Bring vinegar, salt, sugar, mustard seeds, and celery seeds to a boil.
Put plate on vegetables. Pour boiling brine over sliced vegetables.
Put plate on vegetables. Pour boiling brine over sliced vegetables.
Cover. Let cool. Refrigerate.
Cover. Let cool. Refrigerate.

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