Total Pageviews

Thursday, July 11, 2013

Easy Four Day Refrigerator Pickles

If you find yourself with a bounty of little cucumbers, make pickles! So easy to toss together, put into the refrigerator, and then in four days, enjoy. From the 2008 Cooking Light Annual Recipes book, page 217.

6 cups of thinly sliced pickling cucumbers (about two pounds)
2 cups white onion, sliced thin
1 1/2 cups of white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon of mustard seeds
1/2 teaspoon of celery seeds
1/2 teaspoon of ground turmeric
1/2 teaspoon of crushed red pepper
1/4 teaspoon of black pepper, freshly ground
4 garlic cloves, sliced very thin

For even more details and photos, visit my step-by-step tutorial: 

In a large glass bowl, layer three cups of sliced cucumbers.
Top with one cup of sliced onions.

In a small saucepan, combine 1 and 1/2 cups of white vinegar.
Stir in the remaining eight ingredients, whisk or stir well.
Bring to a boil, allow to cook for one minute.

Pour over the cucumber / onion mixture and allow to cool.
Cover and chill for at least four days.

Yield: 7 cups (serving size = 1/4 cup)

May be stored in the refrigerator for up to one month. If they last that long. 

No comments:

Post a Comment