Baking · Cooking

Homemade Refrigerator Pickles – Canned too!

[photo to come]

Growing up my mother made the best homemade refrigerator pickles.  It wasn’t until much, much, later that I learned that these wonderful canned treats were created from lots of love and a really old recipe!

I am happy to share that recipe with you, but you will have to add the love 😉

Here it is; my notes are in italics:

Easy Refrigerator Pickles
adapted by my mom, from Better Homes and Gardens New Cookbook (a very old edition)

6 cups thinly sliced cucumbers – we have used zuchinni too
2 cups thinly sliced onions
1 1/2 cups sugar
1 1/2 cups vinegar – we use apple cider vinegar, but white will work too
1/2 tsp salt
1/2 tsp mustard seed
1/2 tsp celery seed
1/2 tsp ground tumeric

In a glass crockery bowl – or several quart Ball/Kerr jars – alternately layer the sliced cucumbers and onions.

In a medium saucepan combine sugar, vinegar, salt, mustard seed, celery seed and ground turmeric.  Bring to a boil, stirring just until the sugar is dissolved.

Pour the vinegar mixture atop cucumber-onion mixture – we use a ladle and spooned it into each individual jar; cool slightly.  Cover tightly and refrigerate pickles for at least 24 hours before serving*.  This is important! The cucumbers and onions need time to soak up the flavors.  If you eat them prior to the taste will not be the same. 

Stores up to 1 month in the refrigerator.

Makes 7 cups or 4-6 quart jars

*If you wish to can these, boil your jars in a hot water bath – making sure to add water inside the empty jars; prior to stuffing them with cucumbers and onions.  Keep the jars in the hot water bath until the brine is finished.  When the brine is done, carefully remove the jars from the hot water, draining the boiling water out of them, and stuff the jar with cucumbers and onions.  Carefully and quickly fill each jar with the hot brine, leaving a 1/4″ gap from the top of the jar. Screw the  lid (with seal) on tight and flip over to seal.  Leave the jars this way until the mixture cools (approx. 3-4 hours).

Any seals that “pop” after the jars have cooled, and have been flipped right side up, can be stored in the refrigerator for up to a month.   The sealed jars will last for months in the pantry.



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