Description
Sweet and tangy Refrigerator Pickles made with fresh garden cucumbers using a simple quick pickling method.
Ingredients
2 lbs cucumbers
3 tsp salt
3/4 cup chopped onion
1 cup white vinegar
1/2 cup water
1 1/2 cup sugar
1 T mustard seed
1 T celery seed
3–6 cloves garlic, peeled, bruised, and halved
Instructions
1. Wash the cucumbers and slice them thin using a mandolin slicer.
2. Layer cucumbers, salt, and onion in a large bowl. Toss well, cover, and rest for 1 hour.
3. Combine vinegar, water, sugar, garlic, celery seed, and mustard seed in a pot. Bring to a boil and stir until sugar dissolves. Boil gently for 2 minutes.
4. Drain excess liquid from cucumber mixture.
5. Pour hot brine over cucumbers and stir gently. Rest for 10 minutes.
6. Fill jars with pickles and brine, ensuring garlic pieces are distributed.
7. Cool jars and refrigerate at least 24 hours before serving.
Notes
Store in refrigerator up to 4 weeks.
Flavor improves after 48 hours.
Adjust sugar for preferred sweetness.