It is cucumber season here in Ohio and I am anticipating making some easy homemade refrigerator pickles. I made this recipe late in the season last year and decided to wait and share the recipe with you until we were back in cucumber season. You can make this recipe year around since you can get cucumbers year around from your local grocery store.
This recipe needs to sit 2 weeks in the refrigerator before eating, so plan accordingly. My family likes any type of pickles but we seem to eat bread butter pickles the most, so these are the ones I like to make once our cucumbers start growing in the summer time.
The only challenge I have with growing my own cucumbers is the amount of space they use in the garden. They wrap around anything that is close to them. I spend most of my garden time taming the cucumber. I just discovered, through my neighbor, that they have cucumber bushes. The cucumber bush grows as a bush and not so much like a vine, so next year I will be giving those a try.
- 1 cup white sugar
- 3 cups white vinegar
- 1/3 cup course salt
- 4 small onions, sliced thinly
- 1 teaspoon mustard seed
- 1/2 teaspoon ground tumeric
- 1 teaspoon celery seed
- 6 cucumbers, sliced thinly
- In a saucepan, combine the sugar, vinegar and salt, . Bring to a boil.
- Add the onions, mustard seed, turmeric and celery seed to boiling vinegar water.
- Add the cucumber slices to sterile jars, pour vinegar mixture over cucumbers.
- Refrigerate for 2 weeks before eating.
Because I don’t like to waste anything, once I have used up the pickles in the jar, I save the pickle juice and reuse it. I place the leftover pickle juice from 2 jars in a saucepan and bring to a boil. Slice some fresh cucumbers and place into the jar and pour pickle juice over top. Store in refrigerator for 2 weeks and now you have another fresh batch of pickles. Are you a dill pickle person or a bread and butter pickle person?