Refrigerator Pickles
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Everyday Food, July/August 2008
- Prep Time 10 minutes
- Total Time 40 minutes, plus chilling
- Yield Makes 3 quarts
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Ingredients
- 2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
- 1 medium Vidalia or other sweet onion, sliced 1 inch thick
- 2 celery stalks, sliced 1/2 inch thick on the diagonal
- Coarse salt
- 2 cups sugar
- 1 cup cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Directions
- In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.
- Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).
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Are these sour pickles or sweet pickles? Thanks
Pickles turned out very well......the trick is to heed the recipe directions "stir until sugar is dissolved"...........hylca
How did your refrigerator pickles come out? It's been over 2 weeks now and I was wondering how they tasted and if you used too much sugar as it was pooling at the bottom of the jars. Also, you needed more liquid to fill the jars - how did you handle that? Thanks very much for your feedback.
I am waiting on these in the fridge now, but I must say that I had to use 2 x the amount of liquid mixture. I wonder if there is too much sugar? There is sugar itting on the bottom of all the jars. I hope it dissolves.... I'll keep you posted!