Refrigerator Pickles from Fresh Cucumbers
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.
- 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
- 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.
- Drain fluid from cucumbers.
- Mix brine. Equal amounts of sugar and vinegar. 2/3 cup of each. 1 tablespoon of salt.
- Optional additions: clove garlic, minced table onions, fresh chives, jalapeno, dried chili pepper
- Eat immediately or refrigerate. Keeps in refrigerator until you eat them. The flavor does change after a few weeks, but they are still edible.