Fridge Pickles

I love these pickles! My dad used to make them in 2 gallon ice cream pails. We kept them in the basement fridge, between my mom’s box of wine and Dad’s night crawlers (fish bait). You might be a red neck if?? Anyway...

I remember going down there to fill up an old margarine container with these delisious pickles to eat with dinner.

I think I could eat a whole jar in one sitting, by myself!

They are sweet but sour, absolutely awesome.

They go perfectly with any meal, or just alone with a fork straight out of the fridge at midnight, if you are into that kind of thing!

What you need,

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8-10 cups cucumbers, sliced ¼ inch thick.  I find the peels a bit tough so I peeled mine

1 or 2 large onions, sliced ¼ inch thick rounds

Combine the cucumbers and onions in a large colander. Sprinkle with a tablespoon of coarse pickling salt and let stand for 2 hours. A lot of liquid should drain out of the cucumbers, which is a good thing!

In a large pot combine,

4 cups granulated sugar

2 cups white vinegar

2 tsp. pickling salt

2 tsp. celery seed

2 tsp. turmeric

2 tsp. mustard seeds

Bring to a boil over medium heat, stirring occasionally.

Pack the cucumbers and onions into jars or plastic containers or if you are my Dad and a 2 gallon ice cream pail!

Pour the hot liquid over the cucumbers until they are just covered.

Put a lid on the container and stash it in the fridge for 2-3 days.

After 2-3 days you have perfect sweet but sour pickles.

These pickles will keep for months in the fridge, but they won’t last that long!

I halved this recipe because I don't have enough room in my fridge for that many pickles, you could even quarter it if you wanted to make a small batch. If you have room, double the recipe… DO IT, otherwise you will be making these twice before fall comes!

I feel so domestic making pickles!

It is worth the effort, they are WAY better than anything you can buy in the store!

Jen

Recipe from my Daddio!