We are all fans of pickles, so when I saw this recipe for Refrigerator Pickles, in the Pillsbury Harvest Time Cook Book I had to give it a try. As it happened, our local store had cucumbers on sale, so that really worked out well. The recipe says you can keep them up to 3 months in the refrigerator, but I don’t think they will last that long.
I made just a half a batch to try them out and after sitting over night everyone including me thought they were very good. They stayed nice and crisp and were a very good flavor.
I did add a dash of turmeric to the spices, just because we like that flavor in pickles and it will add a yellow tinge to the pickles. I think I will be sure to add a little more onion to the mix the next time as we all like onions. For non canners or someone too busy to can, these are a nice alternative. I just used the cucumbers from the produce section, not pickling cucumbers which are not available all year. Another nice plus to this recipe.
Refrigerator Cucumber Pickles
7 medium unpeeled cucumbers, thinly sliced
1 tablespoon pickling, or kosher salt
2 medium onions, thinly sliced
1 cup chopped green pepper
2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
1 cup vinegar
⅛ to ¼ teaspoon turmeric Optional
In large bowl, mix cucumbers, and salt; let stand ½ hour. Drain well. (I rinsed off some of the salt). Stir in onions and green pepper. In small bowl, combine remaining ingredients. Pour syrup over cucumber mixture; mix well. Store in covered container or pack in quart jars; refrigerate several hours or up to 3 months.
3 quarts
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