From the Garden...Refrigerator Cucumber Pickles

 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 (increase if you like pickled onions)

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