The pickle cucumbers are ripe and ready, and so it’s time to make some pickles!
This is an adaptation of a recipe my aunt gave me. You really can’t ask for easier. Use whichever light colored vinegar you have on hand: white, apple cider, red wine, etc.; or, mix them.
These pickles are not preserved by canning, they are to be kept in the fridge. The recipe says they will last up to nine months, but we will never know because they are gone long before then!
The recipe makes three pints using 7-8 pickle cucumbers. You can easily double the recipe if you want to, but remember that the jars must be refrigerated.
7-8 pickle cucumbers, sliced
1/2 medium onion, sliced thin
1 1/4 c. vinegar
1 c. plus 1 T. sugar
5 T. salt
1/2 tsp. turmeric
1/2 tsp. celery salt
1/2 tsp. dry mustard
1/2 tsp. red pepper flakes
Clean and dry 3 pint jars with lids. Thinly slice the onion and divide between the three jars.
Slice the pickles into desired thickness. Pack tightly into jars. Set jars aside.
Make the juice by combining the remaining ingredients in a medium saucepan. Bring to boil, stirring, until the sugar is dissolved. Cool the mixture.
When the mixture has cooled, pour into pickle jars. Cover and refrigerate for about five days, before eating. Turn the jars once a day to disperse the spices. These pickles will keep, refrigerated, up to 9 months.
© 2017 auntjoannblog.com. All rights reserved. See Legalese tab for permissions.