Refrigerator Pickles

Refrigerator Pickles

This summer I decided to make pickles! I had an excellent source from my one vine this year. 

It was such a hot summer here I made the refrigerator variety. They are very easy to make and the rewards are almost instantaneous! 

Supplies: Quart size canning jars. Depending on the size of the slices you will use 4 Quart size or 6 Pint size jars. Most supermarkets sell the jars and the plastic lids for refrigerator canning.

Clean jars and plastic lids in hot soapy water. Set aside to air dry.

Recipe

10 pickling cucumbers (approximately 6 Cups sliced)

3 Onions Sliced
4 Cups Vinegar
4 Cups Sugar
1/3 Cup Kosher Salt
1 1/2 Tsp Tumeric, Mustard Seeds, Celery Seed

Slice cucumbers to 1/2" or desired thickness. Slice onions. (I used a ridged knife to get the rippled effect for pickles).

Layer onions and cucumbers in jars. 
Pack VERY tightly. 

Combine vinegar, sugar, and spices over low heat to dissolve sugar. 

Mixture will be hot. (Do not boil). Remove from heat once mixture is blended.

Ladle hot slurry over jarred cucumbers and onions up to 1/4" from rim of jar. 

Wipe rims clean and seal jars with plastic lids. 

Refrigerate for 24 hours. 

Pickles will last up to one year in fridge.

Enjoy!