Guess what I made with those 6 wonderful pickling cucumbers? You guess it! Refrigerator pickles!!
My dear husband won’t being touching the poor things with a ten foot pole because as I mentioned, he despises anything with a vinegar smell. He describe pickles as mummified cucumbers. Hmm! More for me!! I’ve been having a tough time letting them sit for the 4 days. I’ve been sampling them too!
Mom this recipe might be competition with Grandma’s recipe!
This picture was taken while the cucumbers were cooling before I put them in the refrigerator.
Easy Refrigerator Pickles
source: Cooking Light
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 (I omitted)
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.
7 cups (serving size: 1/4 cup)