Easy Refrigerator Pickles
"These are really great! We usually start muching on them before they even cool... And don't forget the onions. They're for eating, not just for flavoring. They taste as good as the pickles. We usually keep adding more onions to the brine, since we eat them faster than the pickles. Actual prep time is about 30 minutes; 4 days is time setting in the fridge waiting for flavor to develop."
- Ready In:
- 96hrs 15mins
- Ingredients:
- 9
- Yields:
-
7 cups, about
ingredients
- 6 cups thinly sliced scrubbed cucumbers
- 2 cups thinly sliced onions, separated into slivers
- 1 1⁄2 cups distilled white vinegar
- 1 cup sugar
- 1 tablespoon salt (preferably kosher)
- 2 teaspoons mustard seeds
- 1 teaspoon celery seed
- 1⁄2 teaspoon ground turmeric
- 1 -3 whole unbroken dried hot red chili pepper, long skinny oriental type,to taste (optional)
directions
- Toss cucumber and onion slices together in a large bowl.
- Combine remaining ingredients in a medium saucepan, stirring well to dissolve sugar and salt.
- Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
- Pour hot vinegar mixture over cucumber mixture, add red peppers if using, and allow to cool, tossing several times.
- Cover and marinate in the refrigerator for several days, turning once or twice a day for four days.
- Actually, the pickles are quite good after only a couple hours, but they just ain’t really pickles yet.
- Pickles can be stored in the refrigerator for several months.
- They will continue to get spicier the longer the hot red pepper (s) remains in the brine; remove when heat level reaches your preference.
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Reviews
-
These were great. The pickles were long gone by day 3, so I don't know how much better they could actually taste. My kids loved them, and can't wait til summer so they make them on their own. Thanks
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
