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Refrigerator Pickles from Fresh Cucumbers

Updated on July 23, 2019

Peeling and Slicing and Sweating

Once you pick your cucumbers, you'll have to peel and slice them. The thickness of your slice, depends on your personal preference. There are variations to the slice. You can slice them thin, thick, or remove the seeds and make small chunks. My hubby insists that you cannot use anything smaller than a banana size because they get too small.

Once you have them peeled and sliced and in a bowl of some sort, you must add a small amount, like a tablespoon of canning salt on them and let them sit for a bit. The salt will pull the moisture from them and eventually, you will drain that fluid from your bowl.

The onions are added with the cucumbers. Mustard seed can go in with the cucumbers at any time. Mustard seeds are hot and add a little zing to your pickle chips.

After you've drained the extra water from your sweated slices, just add sugar and vinegar to the bowl and eat immediately, or sit in the refrigerator until you are ready. The recipe that I have, is simple. No matter what quantity you make, the sugar and the vinegar is the same amount. If you need the cucumbers a little saltier, add up to 3 teaspoons of salt. No more.

Ingredients

  • 3 cucumbers, peeled and sliced thin
  • 1 tablespoon canning salt
  • 1 Vidalia onion, sliced
  • 2 table onions, minced
  • 2 sweet peppers (optional), sliced
  • 2/3 cup white vinegar
  • 2/3 cup sugar

Instructions

  1. Select a bowl with lid. Peel 3 - 6 cucumbers. You can add your other vegetables at this point. Sliced onions, peppers, mustard seed. Discard ends and peels. Slice cross ways. Place in bowl. Lightly salt with 2 tablespoons of canning salt. Let salt work moisture out of cucumbers. Takes a couple hours at room temperature.
  2. Drain fluid from cucumbers.
  3. Mix brine. Equal amounts of sugar and vinegar. 2/3 cup of each. 1 tablespoon of salt.
  4. Optional additions: clove garlic, minced table onions, fresh chives, jalapeno, dried chili pepper
  5. Eat immediately or refrigerate. Keeps in refrigerator until you eat them. The flavor does change after a few weeks, but they are still edible.
Fluid after being salted. Drain and discard.
Fluid after being salted. Drain and discard.
sugar and vinegar, equal amounts
sugar and vinegar, equal amounts
cucumber patch
cucumber patch
cucumber, advice: wear gloves, spiny
cucumber, advice: wear gloves, spiny
blossom, baby cucumber, ready in a couple days
blossom, baby cucumber, ready in a couple days

Comments

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    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      2 years ago from Minnesota

      Mary Norton, thanks for your comment. We added sweet pepper to todays batch. You can add a whole chili pepper to spice them up, or a garlic clove, or a jalapeño. Glad you like pickles!

    • aesta1 profile image

      Mary Norton 

      2 years ago from Ontario, Canada

      Thanks, you make pickling so easy to do. I love cucumbers and having these pickles ready all the time will be a joy.

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