Summer's bounty--what to do with it?
One of my favorite recipes is Refrigerator Pickles--so easy and oh so good!
Just slice up your cukes and onions and layer them in a large jar. Mix your brine, heat it and pour over the veggies. Wait a few days and then devour. How easy is that?
My family loves these pickles--including my two-year-old granddaughter.
I usually plant bush cucumbers so they don't produce the large slicer cucumbers. You will want to pick smaller cukes before they develop the large seeds inside; but you want them large enough to slice into nice rings--not gherkin sized.
I usually use sweet onions (Vidalia or such). I don't plant my own onions so I usually have the sweet ones on hand for my general cooking purposes. These are yummy when they are pickled too--not super strong.
I use old gallon jars for these pickles. Some of the lids are a little worn inside so I just line them with waxed paper like my mom used to when reusing old jars for storage.
I also have some half-gallon jars I saved from store-bought kosher dill pickles. They are just the right size--the layers will fill the jar nicely. As the pickles wilt down, you will end up with a finished product about half the size.
I usually make multiple batches of these as the summer progresses so I can give to my sons' families and also have a couple jars in our spare frig in the garage. These will keep for a long time so you can enjoy pickles in the months ahead. I know the recipe says to store them for one month--they keep just fine for a much longer period. After all, they are pickled.
One other thing I do that makes the recipe quick and easy is to use refrigerated minced garlic. I always have that in my frig--I don't usually do fresh garlic. It works as a quick substitute in this recipe.
Try a batch and enjoy!
Easy Refrigerator Pickles
- 6 cups thinly sliced pickling cucumbers (about 2 pounds)
- 2 cups thinly sliced onion
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, thinly sliced
- Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
- Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
- Note: Pickles may be stored in the refrigerator for up to one month.
Original recipe from Cooking Light
Note: You can leave the crushed red pepper flakes out if you don't want them to have a "bite" to them.
What's your favorite pickle recipe? Please share it with us!