Cucumbers are another vegetable that have given me a run for my money. I tried several new canned pickle recipes and put up about 15 jars of pickles. This was a great way to use up the small and medium sized cukes but it still left me with dozens of larger cucumbers to deal with. Enter the refrigerator pickle. Simple, no-fuss, no mess, and wonderfully delicious. I have made refrigerator pickles before but did a little recipe tweaking and came out with pickles that were sweet but not overly so and had a nice acidic bite.
Ingredients:
3/4 c. white vinegar
3/4 c. water
1/4-1/3 c. sugar (depending on how sweet you like your pickles)
1 tsp celery seed
1/2 tsp salt
cucumbers to fill one quart jar, sliced
3 small onions, thinly sliced
Step One:
Layer cucumbers and onions in a glass quart jar. Fill the jar to about 1 inch below the top.
Step Two:
Wam water up in the microwave and disolve the sugar into it. Allow it to cool and then add in vinegar, celery seed, and salt.
Step Three:
Pour liquid over the cucumbers and onions. Cover pickles and place in the refrigerator. Pickles are ready to eat after 24 hours.
Enjoy on a sandwich or a burger or just eat them straight out the jar. Delish!
12:10 pm on September 2nd, 2011
I love pickles.
Great pics, btw!
6:21 am on September 8th, 2011
I made some of these this week using your advice. They turned out great! I only added a small red hot bell pepper to it for a little heat. Yum.