I stopped by Duris Cucumber Farm in Puyallup the other day to pick up some pickling cucumbers. I found a refrigerator pickle recipe I really want to try. This recipe is perfect for those of us who don’t have a lot of extra time this summer. 😉
6 cups sliced pickling cucumbers
2 cups thinly sliced onions
1 1/2 cup white vinegar
3/4 cup sugar
3/4 tsp salt
1/2 tsp mustard seeds
1/2 tsp celery seeds
1/2 tsp ground tumeric
1/2 tsp crushed red pepper
1/4 tsp ground pepper
4 garlic cloves, sliced
Place half of the cucumber slices in glass large bowl. Top the slices with 1 cup of the onion. Now layer the rest of the cucumbers on top of that, and again, top with the onion.
Combine the vinegar and remaining ingredients in a saucepan, and bring to a boil, stirring well. Boil for 1 minute. Pour the mixture over the cucumber mixture. Let cool completely, then cover and chill in the fridge for 4 days. You can then transfer them to jars, if you prefer, or just keep them in the bowl.
It’s sooooo easy, I don’t know if I’ll ever be motivated to can pickles the traditional way again. 🙂
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