Here’s a recipe just in time for Spring. It’s easy and inexpensive. Have you ever made refrigerator pickles? I’ve come across different versions but this one is by far my favorite. Pretty soon our local farmer’s markets will be offering all the fresh produce from the garden. These pickles will make a great addition to your summer picnics and barbecues. New neighbors? Gift them a jar.
Supplies:
Quart mason jars with lids (3)
Large mixing bowl
Batter bowl
Pinch bowl
Colander
Cutting board
Knife
Whisk
Egg Timer
Ingredients:
5 cucumbers
1 large white onion
1 cup sugar
2/3 cup white vinegar
1/2 tsp. garlic powder
1/2 tsp. celery seed
1/2 tsp. mustard seed
Salt
Instructions:
Wash the cucumbers and slice. Don’t peel them. Slice up your onion. In your large mixing bowl soak the cucumbers and onions in salt water for one hour.
In your pinch bowl, mix together the garlic powder, celery seed, and mustard seed. Set aside. Whisk together the sugar and vinegar in the batter bowl. Add the dry seasonings and mix together.
Drain the cucumbers and onions from the salt water and start packing them into your mason jars. I left a little room at the top because you’ll be shaking them once everything is in the jar. Pour the liquid mixture over the top until all is covered. Tighten the lid and shake until the sugar is well dissolved. Do the same with the other jars until the cucumber mixture is gone. I only used three mason jars for this batch, but depending on the size of your cucumbers you may use more/less.
Store in refrigerator. I was told to wait 24 hours before consuming, but that didn’t work. I was snacking within the first hour. Vinegar based foods are my favorite. My boyfriend has used them on hamburgers and hot dogs. They’re tasty on subs. And you can chop a few up and toss with your salad. Or just grab a fork and dig in!
This recipe was given to me from a friend. I asked him for their shelf life and he laughed at me. He said don’t worry, you’ll eat up them rather fast. He was right.
Enjoy!