I’ve been eating pickles for as long as I can remember. Growing up, my mom was always making a fresh batch of pickles for us to snack on and in my house now we typically go through at least one jar a week. I’ve always wanted to make pickles but the whole idea of canning, etc was a bit overwhelming. Until last week. My friend Jenn (who is probably one of most creative cooks I know) introduced me to refrigerator pickles. Sure, I’ve heard of them before, but I never really thought about making them myself…until now.
Brandon and I created our own recipe based on what we had on hand and what “the google” told us to do. Basically, I used a few different recipes and mixed them together. (Yes, I’m known for doing that. It doesn’t always turn out good. This time it did.)
I’m making a blog post out of this so I can find the recipe when I need it again.
Simple Refrigerator Pickles
4-5 cups of english cucumbers (for us this was 2 large cucumbers)
1 whole sweet white onion cut up
1 1/2 cups apple cider vinegar
1/2 cup white vinegar
3/4 teaspoon tumeric
3/4 teaspoon mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon dill seed (or fresh dill if you have this)
1/2 cup of sugar (most recipes call for WAY MORE sugar. Ours was fine using this amount)
3/4 teaspoon salt
Directions: Slice the cucumbers and onions and place in layers in the jars. Mix the vinegars with the seasonings in a sauce pan and heat it up until the sugar is melted. Once it’s ready, pour the liquid over the cucumbers, filling it almost to the top. Store in the fridge for 48 hours before eating. Enjoy!!!
I’ve heard you can add other veggies in this recipe like zucchini or carrots. Let me know if you try it out!
Making the most out of life,