FOOD! refrigerator pickles

I made these today.

I don’t love pickles, not really.  Something about dill pickles just doesn’t suit my palate.  Dill itself I think is quite divine, but dill pickles don’t interest me at all.  Bread and butter pickles (I think this is the type, the sweet ones?), on the other hand, I do like these.  Which are basically the same as refrigerator pickles.

All summer long I’ve been splitting a CSA share with a friend.  Every week we’d get something different – lemon cukes, edamame, kale, thyme, what-have-you.  More than anything else though, we got BEANS.  Every damn week, BEANS.  Green beans, wax beans, I don’t know the exact nomenclature, but there were OODLES of them.  And I loved to eat them, but I wasn’t creative enough, and got bored, and a lot of beans went to waste, unfortunately.  The whole time though, I was thinking how great it would be to pickle them! But it seemed too daunting, and so I didn’t.  I think I’m a little scared of canning because of something I read in a book once about botulism, maybe in East of Eden, or similar.

But, I digress. Refrigerator pickles, on the other hand, so easy!  I found a few recipes, like this one, and just adapted it, because some of the recipes I found seemed like they wanted to be fancy and I just wanted the most basic one I could find.  No fanciness of ingredient for me, just a plain old McDonald’s burger, thankyouverymuch. Also, I had this big old jar, so I adapted for the size of the thing.

Easy Refrigerator Pickles

Ingredients:

  • 5-6 cups cucumbers (pickling cukes are great, but no need to discriminate), thinly sliced
  • 1 large onion, thinly sliced
  • 6 cups vinegar (I used 4 cups white, 2 cups apple cider to cut the tartness)
  • 3 cup sugar
  • 3 teaspoon salt
  • 2 teaspoon mustard seeds
  • 2 teaspoon celery seeds

Prep:

Place cukes and onion in a gallon jar.  Combine remaining ingredients in a saucepan and bring to a boil, stirring until sugar is dissolved.  Carefully pour liquid into gallon jar and refrigerate.  Let chill 3-4 days.  Pickles can be kept for up to 6 weeks.

Voila! I tried mine after they’d been in the fridge for about 12 hours.  The cukes were still very raw and crunchy, but the flavor of the wash tastes about right, so I’m excited to test them again in a few days!

Are you a pickler, or a canner?  Leave your tips in the comments below!

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