As you can see my cucumber trellis is full and abundant. There are more cucumbers than I can eat fresh. Time for refrigerator pickles. I have enjoyed making small batches experimenting with different recipes.
This is a traditional recipe I have used for years.
Fresh Cucumber Pickles
Ingredients
- 7 cups thin sliced cucumbers
- 1 cup sliced onion
- 1 cup vinegar
- 2 cups sugar
- 1 Tbsp salt
- 1 tsp celery seed, optional
Instructions
- Place sliced cucumbers and onions in a large bowl. Mix vinegar, sugar, salt and celery seed and pour over cucumbers and onions. Put in covered container. Keeps in refrigerator indefinitely.
This recipe is an all time favorite of mine.
Cucumbers and Onions
Ingredients
- 1 cup mayonnaise
- 4 Tbsp vinegar
- 1/2 cup sugar
- 1/4 tsp salt
- 4 cucumbers, thinly sliced
- 1 onion, thinly sliced
Instructions
- Combine mayonnaise, vinegar, sugar and salt. Peel and slice cucumbers and onions. Pour liquid over them. Refrigerate several hours before using. These will keep several days. You may also keep adding cucumbers and onions until the dressing is used up.
This recipe is now a new favorite for me. I love garlic and these are delicious.
I get to use fresh peppers from my garden to make these spicy, yummy pickles.
Quick and Easy Pickles with Chiles
Ingredients
- 3 1/2 ounces sea salt
- 1/2 cup apple cider vinegar
- 8 cups bottled water
- 1 1/2 lbs Kirby cucumbers (about 6 small or 4 large)
- few sprigs fresh dill
- 2 jalapeno peppers (1 red, 1 green)
- 1 habanero chile pepper, thinly sliced
Instructions
- Mix the sea salt, vinegar and water in a large saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the brine from the heart and allow it to cool slightly. Arrange the cucumbers upright in 2 quart-sized jars. Add the dill sprigs and sliced peppers to the jars. The cucumbers should fit tightly and should come within 1/2 inch of the top of the container. Fill the containers with the brine to the top and tap on a flat surface to remove any possible air bubbles. cover and refrigerate until pickled and chilled, at least 6 hours but preferable overnight. The pickles will last in the refrigerator for up to a few weeks.
Notes
This recipe was published in Food Network Magazine July/August 2019
All of these recipes are quick and easy and go well with most any meal. Make them in small jars and they are also great for gifts.
