Friday, August 26, 2016

Refrigerator Cucumber Pickles

Here is a very, easy delicious recipe for Refrigerator Cucumber Pickles.  Perfect for those who don't have a garden with cucumbers and for those who don't want to can or put-up pickles.  Rather, this recipe can use store-bought cucumbers and is a cinch to make.  In fact, you don't even need to peel them . . .but's it's okay if you do.  It is totally up to you!  The hardest part is actually letting them set for a day before eating them!  

Refrigerator Cucumber Pickles
Serves Several

7 Cups of Thinly Sliced Cucumbers (about 3 average-sized cukes)
1 Tablespoon Salt
2 Cups White Vinegar
2 Cups Sugar
1 Tablespoon Mustard Seeds
1 Tablespoon Celery Seeds
1 Cup Thinly Sliced White or Yellow Onion
1 Green Bell Pepper, Diced (optional)

Step 1:  Mixed the cucumbers with the 1 Tablespoon of salt.  Cover with water and let stand for 4 hours.

Step 2:  While the cucumbers are hanging out, you can make the brine.  In a sauce pan, heat the vinegar and sugar until it's dissolved.  Once dissolved, add the mustard seed, celery seed, onions and green pepper.  Stir to combine.  Set aside to let cool.  

Step 3:  After the cucumbers have sat for 4 hours, drain and rinse them.  Place back in the bowl and pour the brine over the cucumbers.  Cover tightly and keep in the fridge.  Let sit overnight or for a day before serving.

Step 3 Alternative:  After the cucumbers have sat for 4 hours, drain and rinse them.  Pack them as best you can into pint-sized mason jars (or larger).  Really be sure to pack them in, if you don't super-pack them in, you won't have enough brine!  Once the cukes are in the jars, ladle the brine into the jars - making sure to fill them to the top so that the all the cukes are covered in the brine.  Cover with the lid and store in the fridge.

These pickles usually last a couple weeks in the fridge. . . .providing you don't inhale them right away!

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