So it's hot, the garden is bursting with a bounty of cucumbers, and you don't have
a pressure cooker. You don't have a set of canning jars, you don't know the first
thing about making pickles, but you want some. What to do?
With a glass bowl, a saucepan, a pile of cucumbers and a few other ingredients
including spices, a fun and tasty batch of pickles is just four days away!
And yes, for those like myself who have issues with patience sometimes, waiting
four days is not absolutely mandatory. Come along, let's make Easy Refrigerator Pickles!
Step 1: Let's Look at the Recipe...
As with almost all of the cookbooks I've collected, this recipe came
from a book found in a second hand store. So often, I find great books
tossed to the curb simply because they aren't the latest, greatest, or
hottest thing off the printing press from the next celebrity cook. I'm proud
to say I have quite an extensive library of cookbooks, but the most expensive
of all only cost a few dollars at most.
This recipe produces a pickle that is reminiscent of a bread-and-butter pickle, though
not as sweet. Of course, that may be resolved by simply adding a bit more sugar
to the recipe, your choice.
From the Cooking Light Annual Cookbook from 2008, (it is common courtesy, and
often a matter of copyright, to credit your recipe source) I present to you:
EASY REFRIGERATOR PICKLES
6 cups of pickling cucumbers, sliced thin (or according to your preference)
(This is usually about two pounds)
2 cups of thinly sliced onions
1 1/2 cups of white vinegar
3/4 cup of white sugar
3/4 teaspoon of salt (Kosher, if you have it)
1/2 teaspoon of mustard seeds
1/2 teaspoon of celery seeds
1/2 teaspoon of ground Turmeric (adds great color!)
1/2 teaspoon of crushed red pepper (yes, that stuff from the pizza place)
1/4 teaspoon of freshly ground black pepper
4 cloves of garlic, sliced very thin, or pushed through a garlic press