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Grandmas Refrigerator Pickle Chips 1

Grandma's Refrigerator Pickle Chips

These nostalgic refrigerator pickle chips capture the essence of summer gardens with crisp, tangy flavor without the fuss of traditional canning. A timeless preservation method that transforms ordinary cucumbers into extraordinary snacks that bring back memories of grandma's kitchen.
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Course: Side Dish, Snack
Cuisine: American
Keyword: Pickles, Refrigerator Pickles, Cucumber Pickles, Grandma's Recipe, Homemade Pickles
Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 2 minutes
Total Time: 48 minutes
Servings: 8 cups
Calories: 35kcal

Equipment

  • Glass Jars
  • Mandoline
  • Medium Saucepan
  • Measuring Cups and Spoons

Ingredients

Vegetables

  • 2 pounds medium cucumbers about 6-7, sliced 1/8-inch thick
  • 1 large sweet onion thinly sliced
  • 2 tablespoons kosher salt

Pickling Brine

  • 1 cup granulated sugar
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2 tablespoons mustard seeds
  • 1 teaspoon celery seeds
  • 1/4 teaspoon turmeric
  • 6 whole cloves
  • 2 bay leaves

Instructions

  • Wash cucumbers thoroughly and slice them into uniform 1/8-inch rounds using a mandoline for consistency. Slice the onion thinly and place both vegetables in a large bowl.
  • Sprinkle with kosher salt, toss gently, and let stand for 2 hours to draw out excess moisture.
  • Thoroughly rinse the cucumber-onion mixture under cold water to remove excess salt. Drain completely and pat dry with clean kitchen towels or paper towels.
  • In a medium saucepan, combine the sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, turmeric, cloves, and bay leaves. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar completely.
  • Allow the brine mixture to simmer for 5 minutes to activate the aromatic compounds in the spices.
  • Pack the cucumber and onion mixture into clean glass jars. Pour the hot brine over the vegetables, ensuring they're completely submerged.
  • Let the jars cool completely to room temperature on your countertop.
  • Cover the jars tightly with lids and refrigerate for at least 24 hours before serving, though 48 hours yields optimal flavor development.

Notes

These pickle chips will maintain peak quality for 2 months but remain safe to eat for up to 4 months when properly refrigerated. Always use clean utensils when removing pickles from jars to prevent contamination. Keep pickles fully submerged in brine to maintain crispness and prevent spoilage.
For healthier alternatives, consider reducing sugar to 1/2 cup and adding monk fruit sweetener, or adding fresh dill and garlic for extra flavor and nutrients.

Nutrition

Calories: 35kcal | Carbohydrates: 8g | Protein: 0.5g | Sodium: 280mg | Potassium: 80mg | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 3mg
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