Refrigerator Pickles

Everyday Food (July/August 2008)

Have a big ol' sweet tooth?

Can't control yourself around candy?

Then you may want to stay away from these sweet & delicious refrigerator pickles, lest they become your newest addiction.

As produce is piling up from our CSA, we're faced with a mounting heap of cucumbers, as we're getting at least 2 pounds each week.  We've been eating the cukes in salads, but we continue to look for new ways to use them.

Being from the South, we both grew up with family members who made pickles each summer.  Clay's grandparents and sometimes his mother made sweet pickles, while Zach's parents made both sweet and dill pickles.

Anticipating our cucumber windfall, we had flagged Everyday Food's Reader Recipe column from the July/August issue when we first received it,knowing we would have to try these Refrigerator Pickles. 

Preparing the pickles couldn't be easier -- you salt the vegetables to drain, while making a mixture of sugar, vinegar and spice. The cucumbers and onions are placed in jars and the liquid is poured over.  Just chill and enjoy!

These have made a great afternoon snack and we often have a forkful while preparing dinner.  Our grandparents might frown on this pickle-making cheat, but we bet they'd love them.

Give them a try and let us know what you think!

Refrigerator Pickles
Everyday Food (July/August 2008)
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(this photo:  Everyday Food)

These crisp pickles from Jane Reslock Feist, a mom in Mandan, North Dakota, don't require canning tricks.

Prep: 10 minutes
Total: 40 minutes, plus chilling
Makes 3 quarts

Ingredients

    * 2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
    * 1 medium Vidalia or other sweet onion, sliced 1 inch thick
    * 2 celery stalks, sliced 1/2 inch thick on the diagonal
    * Coarse salt
    * 2 cups sugar
    * 1 cup cider vinegar
    * 1 teaspoon celery seed
    * 1 teaspoon mustard seed

Directions

   1. In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.
   2. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).