My family loves pickles...so I planted lots of cucumbers in the garden this spring.
The plants have taken off, and to my surprise, this morning when I checked I had a bunch of mature cucumbers ready to be picked. Cucumbers have a way of sneaking up on you like that, don't they?!
In the past, I've not had a lot of luck with keeping cucumbers nice in the refrigerator until I have a quantity large enough to make a batch of pickles. So...what do you do when you have just a few...more than enough to eat fresh, but not enough to can?
Try these Refrigerator Pickles...
Prepare 3 quart jars for pickles.
Slice 1 medium onion into the bottom of each jar
Fill the remainder of the jar with cucumbers, sliced 1/8"- 1/4" thick
Stir the following ingredients together to make syrup. Do NOT heat...syrup is used cold
4 cups sugar
3 cups vinegar * if vinegar is mild, use 4 cups and omit water
1 cup water
1/2 cup salt
1 1/4 tsp tumeric
1 1/4 tsp celery seed
1 1/4 tsp mustard seed
Stir until sugar is dissolved. Pour over cucumbers in jars just enough to cover. Screw on lids.
Refrigerate at least 5 days before using. These pickles will keep in the refrigerator for as long as 10 months!
My sister told me about this recipe a number of years ago, and I remember that we loved them! It's a quick, easy way to make delicious pickles without making the kitchen a hot, sticky mess...just what I needed today, especially since I just mopped my kitchen floor! :)