Refrigerator pickles
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Thin cucumber and onion slices in a sweet cider vinegar brine with mustard and celery seed. No canning needed; keep refrigerated.
Ingredients
- 6 cups thinly sliced cucumbers
- 2 cups thinly sliced onions
- 1-1/2 cups sugar
- 1-1/2 cups cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
Equipment
- mixing bowl
- saucepan
- mason jars
Directions
- Put the cucumbers and onions in a large bowl and set aside.
- In a saucepan, mix the sugar, vinegar, salt, mustard seed, celery seed, turmeric, and cloves and bring to a boil.
- Cook and stir only until the sugar dissolves.
- Pour the hot liquid over the cucumbers and onions and let cool.
- Cover tightly and refrigerate for at least 24 hours before serving.
Notes
Quick pickles, not fermented and not canned: they must stay refrigerated.