Easy Sweet Refrigerator Pickles
Deliciously seasoned with celery seed, mustard seed and black pepper corns, these crunchy little morsels are wonderful on burgers, hot dogs, sausages, mixed into potato salads, or my favorite, heaped on a ham sandwich! They take less than 20 minutes to prepare but benefit from resting a few hours before enjoying. You be the judge of when to start eating!
Servings: 1 quart
Ingredients
- 3 cups sliced cucumbers thinly sliced
- 1 cup sliced White Onion thinly sliced
- 1 cup white Vinegar
- 1 cup water
- 1 cup sugar
- 1 tsp celery seed
- 1 tsp mustard seed
- 1 tsp whole black pepper corns
- 1 tsp salt
Instructions
- Thinly slice the cucumbers and onions into a large non reactive bowl, like a Pyrex bowl.
- Toss the onions and cukes together, then set aside.
- In a large saucepan, combine all the brine ingredients, vinegar, water, sugar, spices and salt. Bring to a boil, then lower heat to simmer and cook for 5 minutes. Remove from heat and let cool for another 5 minutes.
- Pour the brine over the cucumbers and onion and gently toss with 2 forks making sure all the cucumbers are coated with brine. Let cool, then cover and refrigerate for at least 4 hours, then enjoy!
- Thanks for stopping by today friends! We are so busy here in the Back of the Beyond in Ferry County, Washington and summer is going bye way too fast. Wherever you are, I hope you can enjoy some fresh fruits and home grown produce from local farmers or at a nearby farmers market. Nothing is more delicious than fresh picked vegetables. I wish I could share some of ours with you as our garden is rather prolific right now. Wishing you all summer sunshine, fresh air, beautiful sunsets and much fun with family and friends. Until next time Journey On! Hugs and much love from me, Karen, TJG