Saturday, July 31, 2010

Zesty Refrigerator Pickles

Printable Recipe


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!  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

  1. Place cucumbers and onions into containers
  2. Combine vinegar and remaining ingredients in a small saucepan and boil for about 1 minute.
  3. 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!

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