Thursday, July 11, 2013
Easy Four Day Refrigerator Pickles
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.