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. (If you take that long to eat them, that is! They are addictive!) So good on turkey burgers or with grilled cheese!
Have you tried to make pickles before? What method do you use? Refrigerator or canning?
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