I thought I would share an easy refrigerator pickle recipe I use for our slicers, I'm sure picklers will work as well.
2lbs cucumbers sliced 1/8" thick
3 ts salt
1/2 red onion sliced thin and quartered
1 1/2 cups sugar
1 cup distilled white vinegar
1/2 cup water
1 Tbs mustard seed
1 Tbs celery seed
1 ts crushed red pepper ( I add more)
3 garlic cloves halved and bruised ( I use minced)
In a medium sauce pan combine water, vinegar, sugar and salt. Heat on medium until sugar and salt dissolve. Combine sliced cukes, onion and other ingredients in a large bowl and pour liquid from sauce pan. Mix well, cover and allow to cool before placing in fridge. Allow cukes to "marinate" for at least 2 days before tasting. This will hold well for at least two weeks in the fridge. When I do a large batch I fill a few mason jars after the 2 day soak, this gives them a couple more weeks. I've never had them any longer than that, they usually don't last that long with my family. :biggrin:
Thanks for looking!
2lbs cucumbers sliced 1/8" thick
3 ts salt
1/2 red onion sliced thin and quartered
1 1/2 cups sugar
1 cup distilled white vinegar
1/2 cup water
1 Tbs mustard seed
1 Tbs celery seed
1 ts crushed red pepper ( I add more)
3 garlic cloves halved and bruised ( I use minced)
In a medium sauce pan combine water, vinegar, sugar and salt. Heat on medium until sugar and salt dissolve. Combine sliced cukes, onion and other ingredients in a large bowl and pour liquid from sauce pan. Mix well, cover and allow to cool before placing in fridge. Allow cukes to "marinate" for at least 2 days before tasting. This will hold well for at least two weeks in the fridge. When I do a large batch I fill a few mason jars after the 2 day soak, this gives them a couple more weeks. I've never had them any longer than that, they usually don't last that long with my family. :biggrin:
Thanks for looking!
