Refrigerator Pickles
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My Mother-in-law makes these every summer.
They are SO YUMMY!!
Last year was the first year I tried canning, I did tomatoes, mostly, and also made a peach ginger jelly.
Canning can be time consuming, but the rewards are so…. well….
REWARDING!!
If you have ever planted cucumbers, and been successful, you know that typically they are
quite the bumper crop!
Most people are like “seriously, what am I going to do with all of these?!?!”
These pickles couldn’t be easier to make.
serve them on a cracker as an appetizer
or just eat ’em out of the bowl like us!
Yield: 1
Refrigerator Pickles
These Refrigerator Pickles are a great treat the whole family will love.
Prep Time
5 minutes
Cook Time
15 minutes
Additional Time
4 hours
Total Time
4 hours 20 minutes
Ingredients
- 2 cups sugar
- 2 cups water
- 1 cup white vinegar
- 1 teaspoon canning salt
- onion, optional
- cucumbers, about 5 or 6 large. (the ones pictured made half of the recipe)
Instructions
Put a large pot of water to boil on the stove.
In a small saucepan, combine sugar, water and salt over low heat until sugar is dissolved.
Add vinegar.
Take off heat and cool.
When water in big pot is boiling, drop whole cucumbers in.
Boil for 5 minutes.
Remove from water, cool a bit, peel and slice.
Slice onion thin, (optional) to taste.
Place cucumbers in plastic containers, layer with onion.
Pour cooled sugar/vinegar mixture over the cucumbers to cover.
Place in your refrigerator, can be eaten in a couple of hours.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 1783Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2166mgCarbohydrates: 446gFiber: 6gSugar: 421gProtein: 8g
Nutrition isn't always accurate.
I can’t try mine for at least a week. 🙁 Maybe next time I will try Aunt Ri’s recipe.
I was surprised!! She said “whenever they taste good, eat ’em!” So we did!! 😉
I had no idea it would be so easy to make my own pickles. I’m doing this right away.