Refrigerator Pickles

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My Mother-in-law is a great cook!  She has always done a lot of canning as well.  This sweet pickle recipe is one that Dave requested I learn to make soon after we were married.  It's SO easy!   I'm more of a dill pickle person, but I like these with roast beef, and since my fresh dill isn't ready yet, these will help use up those first cucumbers.  They taste similar to bread and butter pickles.  These are not brined or canned.  You just slice up your veggies, fill a gallon sized GLASS jar, and pour the heated vinegar solution over it.  Easy peasy!

Shirley's Sweet Refrigerator Pickles

4 C. apple cider vinegar
4 C. sugar
1/4 C. salt
1 1/3 tsp. turmeric
1 1/3 tsp. mustard seed
1 1/3 tsp. celery seed

Heat (not boil) until sugar dissolves. 

Pack sliced cucumbers and sliced onions into gallon sized glass jar.  Pour hot vinegar syrup over the vegetables.  Cover jar with plastic wrap and then foil or a lid.  When cooled, place in refrigerator.  Pickles are ready to start eating in a week.  Store in fridge.  Will keep for 3-4 months.

Joy's Notes:   I got a few gallon glass jars from a restaurant when I worked.  You might check with a food service kitchen like that to find one.  OR I've been able to find Ball 1/2 gallon canning jars sometimes.  You can use two of those - or 4 quarts - or whatever miscellaneous jars you have lying around.  This time we added some sliced yellow peppers.  We'll know in a week if we like those added to the mix.



Comments

  1. MaybabyAugust 23, 2011 at 6:45 AM

    How many cukes did this recipe use (approximate?) and were they pickling cukes? How thick did you slice them? This looks very yummy and I would like to try it.

    ReplyDelete
  2. Joyfulmom8August 23, 2011 at 9:42 AM

    I used pickling cukes. They're sliced about 1/4 inch thick - maybe a little thinner. I'd guess that I used about 15-20 good sized cucumbers and 2 large onions. I'd love to hear what you think if you try them!

    ReplyDelete
  3. MaybabyAugust 23, 2011 at 4:48 PM

    Joy- got a batch all made up today. Will try to remember to let you know how we like them. Thanks. Sally in Seattle

    ReplyDelete
  4. Beloved's Redheaded BrideAugust 29, 2011 at 4:54 PM

    Such a pretty pickle jar! I know my family would probably enjoy this recipe. Thanks

    ReplyDelete
  5. MaybabyAugust 29, 2011 at 8:03 PM

    I made a batch and we love them. Sweet, a little tart bite and crunchy. Think I will make one more batch as I have already given away half!

    ReplyDelete
  6. Joyfulmom8August 29, 2011 at 9:42 PM

    So glad you like them! Aren't they easy to do! Thanks for letting me know how they turned out. :)

    ReplyDelete
  7. MaybabySeptember 1, 2011 at 8:37 PM

    Joy, I have to comment again. My son in law just called me to tell me that he had these pickles on his sandwiches all week and that I had really hit it out of the ball park with this one. Thanks for posting this recipe, guess I will have to make a double recipe this time before all the cukes are gone! Thanks so much for sharing.

    ReplyDelete
  8. Joyfulmom8September 2, 2011 at 1:27 PM

    I'm SO happy your family is enjoying this recipe! I'll have to pass that on to my Mother-in-law - she'll be ticked to know that others are enjoying her recipe!

    ReplyDelete
  9. MaybabyAugust 5, 2012 at 12:26 PM

    Almost a year later and this year I decided to grow my own cukes just for this recipe. Amazingly, they are growing like crazy and I just made 3 quarts. Thank you again. Sure wish I had a recipe like this that could be canned up for winter and spring eating.

    ReplyDelete
  10. UnknownAugust 5, 2012 at 9:40 PM

    My bread and butter pickles are almost the same brine but since you process them they aren't as crisp. Still very good & those canned pints look beautiful on the pantry shelf! Glad you're still enjoying!

    ReplyDelete
  11. MaybabyAugust 6, 2012 at 6:52 AM

    Good to know I will keep that in mind when I give it a whirl. Thanks for all you do.

    ReplyDelete

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