Fresh Refrigerator Pickles

July 2, 2008

Fresh Refrigerator Pickles

Wendy McCrady, Tucson CSA member

Here’s an easy way to use your cucumbers. They are so tasty you’ll be eating them straight from the jar. Use them on your 4th of July burgers and chop them up for the potato salad, too.

6 cups sliced cucumber, peeled if skin is tough
1 cup sliced onion
2 cups white vinegar
3 cups sugar
1 and 1/2 tablespoons salt
2 teaspoons pickling spice
1 teaspoon celery seeds
1 teaspoon mustard seed

Heat vinegar, sugar, salt, and spices, stirring until sugar dissolves. Boil about 10 minutes. Sterilize jars and lids with boiling water. Fill jars with cucumber and onion slices.Carefully pour in vinegar mixture. Store in refrigerator.These will keep for several months. Note: strain leftover vinegar liquid and mix with olive oil for a flavorful salad dressing.

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