Since I have an abundance of cucumbers from the garden, I decided to try my hand and refrigerator pickles. I don’t even like cucumbers, but I do LOVE pickles. Cucumbers don’t ever stay around our house long because Cal LOVES them. He eats them whole like a banana while he’s watching tv! I had to sneak a few from him so I could make my pickles.
These were a very pleasant surprise! They are a little spicy but oh so good! Cal was a little concerned about them, but after he gave them the sniff test, he decided to try them and gave them a thumbs up! Pretty good, eh?
The recipe said to use 6 cups of cucumbers and 1 onion, but that didn’t sound right to me with only 1½ cups of the vinegar solution, I used less cucumbers. I put them into 2 tall containers and divided the vinegar solution in them so it would come up half-way.
Source: Cooking Light I believe it was also in Southern Living maybe last month, but I can’t find that issue.
4-5 cucumbers, thinly sliced
¼ onion, very thinly sliced
1½ cups white vinegar
¾ cup sugar
4 cloves garlic, chopped
¾ tsp. salt
¼ tsp. pepper
½ tsp. mustard seeds
½ tsp. celery seeds
½ tsp. red pepper flakes
- Place cucumbers and onions into containers
- Combine vinegar and remaining ingredients in a small saucepan and boil for about 1 minute.
- Pour over cucumbers and onions, let cool. Cover and place in refrigerator for a minimum of 4 days.
Next up are dill and garlic pickles! Yum!