It’s summer time, and that means that there is a lot of fresh produce available right now! Yay! This is a favorite summer recipe that I got from Darryl’s mom’s church cookbook. I look forward to making these each year – they are so nice and crisp and sweet!
I love pickles, and I really love refrigerator pickles, because I don’t have any desire to can things. Maybe some day I will want to can vegetables and fruits, but I have enough going on these days. So refrigerator pickles are where it’s at for us right now!
- 3 quarts thinly sliced cucumbers
- 1 large onion, sliced thin
- 3 c. sugar
- ⅓ c. coarse salt
- 2 c. white vinegar
- 1 tsp. each celery seed, mustard seed and turmeric
- Put sugar, salt, vinegar and spices in a gallon jar.
- Shake well. Add sliced cucumbers and onion. Stir well.
- Keep refrigerated and shake or stir well every day for four days. On the fifth day they are ready to eat.
- Will keep in the refrigerator for about a month.
It’s nice to have a large glass jar to store these in. I found mine at an estate sale for $4, but this jar (affiliate link) looks like it would work well, and I love that it has a handle. My jar has a rubber seal around the lid, so it keeps the pickles really fresh.
They last quite awhile in the fridge…probably about a month. So good on turkey burgers or with grilled cheese!
Linking up to:
Tatertots and Jello
Be Different Act Normal
Have you tried to make pickles before? What method do you use? Refrigerator or canning?