Canning refrigerator pickles from your garden grown
cucumbers is very easy and gives you edible sweet pickles that you can eat
within four or five days, instead of having to wait five or six weeks for
regular sweet pickles to cure.
Growing
the cucumbers is also extremely easy and one plant can provide an abundance of
cucumbers to use for pickling. I planted 8 plants and was overwhelmed by
produce. I have pickles in brine, for whole dilled pickles. I also have a
pantry full of bread and butter pickles,
dill chips, sweet pickle spears and dilled pickle halves.
The
following recipe for the refrigerator pickles should be followed without making
any changes. This is a sweet pickle that will last in the refrigerator for
about 60 days.
8
cups of thinly sliced cucumbers (3 large cucumbers).
1 ½
cups of thinly sliced sweet yellow onion (use red onion for added color).
¼
cup of sliced red bell pepper
¼
cup of sliced green bell pepper.
Making
the brine.
Bring
the following ingredients to a boil in a medium saucepan. Stir this combination
often. Boil for 3–5 minutes. Pour this mixture over the cucumber, bell pepper
and onions. Mix well and let stand to cool. Fill your jars and chill for 3-5
days before eating to let flavors migrate into the cucumbers.
2
cups of White Granulated sugar.
2
cups of White Vinegar (5%).
1
tablespoon of pickling salt.
1
tablespoon of Celery Seed.
1 ½
teaspoon of Mustard Seed.
This
recipe makes 2 quarts.
