We don’t have a garden this year. (Thank goodness…just the thought of gardening this summer wears me out.) Luckily, lots of people have been generous with their garden surplus, so we’ve gotten a taste of some yummy summer veggies. Jon brings home a bucket of cucumbers every week (thanks, Phyllis!). We like to slice them up and eat them with lunch and/or supper, but we still have quite a stock pile, so…this week a batch of refrigerator pickles was in order.
I love refrigerator pickles. They make summer seem like summer. There’s just something about the cool, salty-sweet taste that makes me crave them.
And not only are they de-lish, they’re also super, duper easy to make.
So, in honor of all the happiness that refrigerator pickles bring to our home, I’m going to share the recipe with you…which was given to me courtesy of Angela. (Thanks, Angela!)
They’re the best.
2 1/2 quarts sliced cucmbers
2 c. sugar
1 c. vinegar
1/4 c. pickling salt
3/4 T. mustard seed
3/4 T. celery seed
1 T. tumeric
1 1/2 c. sliced onion
Mix all together; pour over cucmbers. Let sit in refrigerator 4-6 days, stirring occassionally. Put in containers and keep in refrigerator. Will keep for a year.
In the past, I’ve stored them in quart canning jars, but this year I actually have one of those big gallon jars, so all the pickles fit nicely into that. Takes up a lot less space in the fridge.