Easy Refrigerator Pickles
- Reviews 1
Ready In: 96 hrs 15 mins
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 aint 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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