Refrigerator Pickles

Active: 30 minutesTotal: 1 hourMakes: 1.5 quarts

Homemade hamburger step 4 - toppings!

Refrigerator Pickles

These are the pickles that make my mouth water every time I think about them. They are so quick and easy, and usually don’t last long in my fridge!

Original source: Better Homes & Gardens (My mom actually has had the clipping from the issue this was printed in for years!)

Ingredients

  • 3 cucumbers, 1/4 inch thick slices
  • 1 white onion, thinly sliced
  • 3 tbsp kosher salt
  • crushed ice
  • 1 1/2 cups sugar
  • 1 1/2 cups cider vinegar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • small unpeeled ginger root, cut into 1/4 inch slices (usually 4-5 slices)

Equipment

  • large non-reactive pot
  • colander
  • large bowl
  • heavy plate

Process

  1. Toss cucumbers, onion and salt. Put in a colander inside a bowl, layered with ice. Weight down with a heavy place, and chill overnight, up to 24 hours.
Refrigerator Pickles
  1. Meanwhile, combine sugar, vinegar, seeds and ginger in non-reactive pot. Bring to boil, then simmer for 3 minutes. Cool and refrigerate.
  2. Once cucumbers are ready, remove unmelted ice and discard liquid. Add to large non-reactive pot. Strain sugar and vinegar mixture over cucumbers.
  3. Heat to a low boil, stirring occasionally, then remove from heat. Store in clean glass container in the fridge for a couple of weeks, or store in properly sealed canning jars in the fridge for longer periods.

Notes

2017-03-11 - Good as always! I made a smaller batch this time, about half what the original recipe calls for. Worked great!