i love pickles! they’ve become quite the mandatory staple in our house. in fact, we currently have four different jars in our fridge! we especially love to eat them with grilled pork and chicken. there’s just something about that tangy kick that accentuates every bite. honestly, i don’t know what i would do without pickles. i sound crazy, but it’s really true!
this summer (and last) i’ve been making easy refrigerator pickles non-stop. i bring a jar to every single summer cookout. my dad offers to pay me for a jar every time he sees me. a few weeks ago, i made him five jars and he’s just about fresh out. i did not accept any payment in case you were wondering. my only requirement is that i get all of my jars back! side note: i have a serious thing for my jars. some day i think i’ll take a pic of my beloved collection. new and old. i love them all.
on with the pickles.
these are on the sweeter side, kind of like the bread and butter variety. local mini cukes, also known as pickling cucumbers work best, but i’ve been known to use the big fat store-bought kind and the seedless english ones too. it doesn’t make that much of a difference. sometimes i make these pickles with only 1/4 cup of sugar for the diabetics in my life. either way, they are loved the same. garlic and a pinch of red pepper flakes make for a nice kick. i wouldn’t call them spicy per se, then again i like my heat. you can alter the pickling spices to your own liking. oh, and another thing… i’ve used all cider vinegar before and all white vinegar. if using all white, i would suggest you add a cup of water or so because it’s waaaay too strong. enjoy and try not to eat the whole jar. i dare you :)
About 5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 cup thinly sliced sweet onion, i like candy onion or vidalia
3 garlic cloves
1 cup granulated sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
2 teaspoons kosher salt
1 1/2 teaspoons mustard seeds
1 teaspoon dill seed
1/2 teaspoon celery seeds
1/4 teaspoon red pepper flakes
1/8 teaspoon ground turmeric
1. Combine cucumbers, onion and garlic in a large, shallow bowl.
2. Combine sugar, vinegar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. divide into jars using a ladle. Cover and refrigerate 24 hours. Pickles last up to 2 months or longer in the fridge.