Welcome to the world of refrigerator pickles! Things don’t have to be complicated to make these happen. Here are a sweet and a dill version for you to enjoy!
This is Sarah’s family recipe (and honestly, when I first tasted these, it was one of the reasons I approached her about starting this website.) This has become my go-to recipe when the abundance of cukes rolls in. So simple and tasty, and keeps the gift of cukes giving!
- 8-10 Medium cucumbers, sliced really thin (a mandolin slicer is great for this)
- 1 medium sliced onion
- 4 cups sugar
- 3 cups white vinegar
- 1/3 cup canning salt (I often just use Kosher salt)
- 1 teaspoon mustard seed
- 1 teaspoon dry mustard
- 1 teaspoon tumeric
Place onion and cukes into a bowl. Mix remaining ingredients all together and pour over the cucumbers. (All ingredients remain cold, no need to boil). Let sit for one day at room temperature, then refrigerate.) Enjoy!
I’ve found these keep for a few months, but they never hang our long enough to find out.
I tested this recipe just a couple of days before leaving for our camping trip, and if you’re reading this, I’m off camping and the pickles turned out great. There is some play with the recipe, depending on how “zesty” you like it.
Ingredients:
- Sterile half-gallon Mason jar
- 6 cukes, halved
- 2-4 dill heads
- 2-4 Garlic cloves
- 1/4-1/2 cup cider vinegar
- 1-2 tablespoons canning salt (I used Kosher salt)
- Dash of pickling spice (optional)
Combine cukes, garlic heads and dill in the sterile jar. Place other ingredients in a non-reactive saucepan, bring to a boil then pour over the cukes in the jar, cover with cheesecloth secured to the neck with a rubber band, and rest in a cool dark room for 2 days. Remove cheesecloth, cover with a mason jar cover and place into your refrigerator. These should keep for at least a month or two (they won’t be around long enough for me to find out how long. )
Apologies for the brevity, but camping awaits. Until next time, my friends!