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Seasoned Refrigerator Pickles with Rice Vinegar

Seasoned Refrigerator Pickles

Note:This is a sponsored post as part of my ambassadorship with Nakano.

Fresh cucumbers from the garden during the summer is one of the reasons I love gardening. There is nothing quite like fresh summer produce from the garden or farmers market.

Growing up my parents always had a big garden and almost always grew cucumbers. One of the things you often found in our refrigerator during the summer was a version of refrigerator pickles. There was often a container or jar of them in the fridge waiting for dinner or snacks.

Over the years I have made various versions of refrigerator pickles for my family. I like to tweak recipes and come up with different flavors and combinations. A few years ago a friend of mine told me she used rice vinegar in her version of refrigerator pickles and I knew I had to try it.

Now it is my favorite way to make refrigerator pickles. I have varied the percent of rice vinegar to other vinegar and have decided that I like 50% rice vinegar. Less than 50% rice vinegar and you don’t get as much flavor. More than 50% rice vinegar and you loose some of the tang of the vinegar that my husband and girls love.

My girls love these. They will eat them with lunch, dinner, and as a snack. I love keeping healthy and delicious snacks like these on hand especially during the summer.

A few months ago I received a box of products for working with Nakano and it was full of their seasoned rice vinegar in different flavors. Over the last few weeks I have had all kinds of cucumbers coming from the garden and have had fun playing around with the different rice vinegars.

We have really enjoyed how they turned out using the different vinegars. So if you want to change it up even more try not only the rice vinegar, but the seasoned rice vinegar.

And if you have never tried refrigerator pickles you need to. They are delicious!

Seasoned Refrigerator Pickles -

Disclaimer: I was compensated for my time in writing this post, but my thoughts and opinions are my own. 

Lynn's Kitchen Adventures


  1. The post indicated that this recipe will last in the refrigerator for up to two weeks. By the sound of this recipe…it won’t last in MY refrigerator for 2 hours!! lol One of my kids is crazy, crazy, crazy over fresh pickles!!! Thank you for sharing this.

  2. Teresa Rouzer says

    I made your Refrigerator Pickles with Rice Vinegar two nights ago and tasted them just now – WOW these are good! I used the Nakano brand rice vinegar as that is what I had on hand (the usual brand I buy, I think). I did use less sugar – only 2/3 cup which was plenty for me and I added 1 jalapeno pepper with a slit cut in it, but I confess, I don’t know that the pepper added any hot taste at all. Maybe after the pickles sit a while? I used the seedless hothouse English cucumbers sliced on my Moha mandoline and they are wonderfully crunchy. I used sweet onions in making your recipe.

    For some reason, I’ve been on a pickling kick since after Christmas. I made 4 jars of chow chow and 1 jar of pepper relish. Then I made Miz Helen’s Pickle Pot and that got me looking for more refrigerator pickle recipes. I’m so excited to be able to make homemade pickles – in jars…..stuck in the refrigerator. Yours is a wonderful recipe.

    Thank you!

    • Thanks for letting me know. My family loves these and it is a great way to get my kids to eat a few more veggies, so I am glad you enjoyed them too. I have never made chow chow, but I really need to give it a try!

  3. Sounds good and easy! I was just wondering, is the sugar for taste or is it part of the processing?

    • I think just for the taste. I have decreased it some, but I have never taken it out all together so I am not sure what it would be like with no sugar. You can easily cut bacon it in some though and it will still be fine. I hope that helps!

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