Creamy, tangy, a little sweet and the absolute perfect side dish for any BBQ!
I almost didn’t post this “recipe” because I can hardly consider it a recipe! It is so dang easy but oh so fresh and delicious! My husband loves these creamy refrigerator pickles so darn much, I had to share them with you! Once our cucumbers start to ripen in our garden it is the first thing I make with them.
I start off with combining the dressing– white vinegar, white sugar and mayo. That’s it! I sprinkle in a little salt and a good amount of freshly cracked black pepper–my husband says the more the merrier! Then I pour the dressing over paper thinly sliced cucumbers and pop them in the fridge. The longer they sit, the better they taste!
That’s it–the easiest dish basically ever and the perfect way to use up those wild cucumber crops this time of year! 😉
Creamy Refrigerator Pickles
Ingredients:
- 1/2 cup white vinegar
- 1/2 cup mayo
- Just shy of 1/2 cup white sugar
- 2 cups thinly sliced cucumbers
- 1/8 teaspoon of salt
- Freshly cracked black pepper, to taste
Directions:
Whisk the white vinegar, mayo, white sugar and salt together. I have found this works incredibly well to fully combine the dressing! Game.Changer. Pour dressing over the thinly sliced cucumbers and mix so the dressing coats all of the cucumbers. There should be quite a bit of dressing, don’t worry, it just kind of stays at the bottom of the bowls when serving, you won’t eat all of it! Season with freshly cracked black pepper.
Place in the fridge for at least 4 hours–the longer it is in the fridge, the better they taste!
NOTE: This recipe is incredibly easy to increase or decrease the amount of– just remember that the dressing is 1/3 white vinegar, 1/3 mayo and just shy of 1/3 white sugar! Adjust the salt and pepper accordingly and know that you can always just toss in more cucumbers!
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