I am not a fan of pickles or really, anything pickled. But, my husband and kids LOVE pickles, so I decided to try an experiment with the cucumbers we received from Bountiful Baskets this past weekend. I actually like these, although I think it’s because they still taste more like cucumbers than pickles. My husband and kids really like them too.
Refrigerator Pickles
What you need:
6 cups sliced cucumbers (I used my mandolin slicer to get them thin and evenly cut)
1 small onion, diced
1 tablespoon salt
2 teaspoons celery seed (I didn’t have celery seeds, so I used 2 teaspoons celery salt and reduced to 1 teaspoon salt)
1 1/2 teaspoons mustard seeds
1 cup vinegar
1/2 cup sugar (more or less depending on the level of sweetness you want)
How to make it:
Mix together cucumbers, onion, salt, celery seed, and mustard seed in a bowl. Cover loosely with plastic wrap and let sit for an hour.
Boil vinegar and remove from heat. Stir in sugar to dissolve it. Allow to fully cool.
Pour vinegar mixture over the cucumber mix, and stir gently. Cover bowl tightly and put in the refrigerator. Allow to sit in refrigerator for at least 24 hours. Will last covered in refrigerator for up to 2 weeks.
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