Refrigerator Pickles I
1/3 cup canning salt
3 cups white vinegar
3 cups sugar
1 tsp turmeric
1 tsp mustard seed
1 tsp celery seed
Cucumbers
Onions
Wash and slice cucumbers (leave skin on) and onions. Pack into glass, 1/2 gallon jars. Mix all other ingredients and pour over pickles and onions. Secure the lid and store in refrigerator.
Refrigerator Pickles II
8-12 pickling cucumbers
1 head garlic
1-2 hot peppers (optional)
1 large onion
2 cups white vinegar
4 cups water
1/2 cup pickling or canning salt
3-4 fresh dill heads or 2-3 tablespoons dried dill weed
Cut cucumbers into slices or spears. Cut onions into wedges. Slice garlic. Place all into 1-gallon ice cream bucket and add dill. Combine vinegar, water and salt in a large saucepan. Bring to a boil. Let cool and pour liquid into ice cream bucket. Place bucket in refrigerator. Pickles will be ready in a few days to a week, and will continue to "ripen" as time goes by. Mix can be refreshed by adding fresh dill, garlic, onion, & peppers.
You can be creative and add other items to the mix such as green beans, zucchini, radishes, okra, bell peppers, etc. You can also vary the amounts of vinegar, salt and water to match your personal taste. Pickles will last several months in your refrigerator. |
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