Use those cukes!

Sliced cucumbers and onion in the jars, ready for the brine.

If you don’t know what to do with all the cucumbers from the garden, or if you bought a few at the farmer’s market, here is a quick easy recipe for refrigerated pickles.

I’ve used this one many times and it’s always a favorite – especially good with burgers and summer sandwiches.

No special equipment is required, just clean jars.
Refrigerator Bread and Butter Pickles 

The finished pickles. Just put on lids and refrigerate.

3 cups cucumbers, thinly sliced 
1 large onion, thinly sliced 
1 cup 5 percent acid strength vinegar 
¾ cup water 
¾ cup sugar 
1 ½ tsp salt 
½ tsp celery seed 
½ tsp mustard seeds 
¼ tsp garlic salt 
¼ tsp onion salt 
1/8 tsp ground turmeric 
Combine cucumbers and onions. Pack into 2 clean pint jars.
— Combine remaining ingredients in a saucepan.Bring to boiling.
— Reduce heat and simmer 5 minutes.
— Pour over cucumbers. Cool. Cover and refrigerate.
Makes 2 pints.
Keeps in refrigerator for several weeks.
From Farm Journal’s Homemade Pickles and Relishes by Betsy McCracken. 

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1 Response

  1. Jess Krout says:

    Teresa, I made freezer pickles for the first time this year! It was very similar to the refrigerator recipe you listed here. We just started eating them, and they’re delicious. Would definitely make them again (and probably will before the end of summer)!

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