Cucumbers are in at the Farmers’ Market and in backyards across America. What’s a cook to do? I say it’s time to make pickles. Sweet pickles, hot pickles, dill pickles. How about Quick Pickles?
I ran across this recipe 2 summers ago in a Cooking Light magazine. www.cookinglight.com . What a great way to use up cucumbers! No canning! Now these pickles won’t keep all that long, only a month or so in the fridge, and you do have to refrigerate them. But the taste is worthwhile. A great way to get in a serving of vegetables, too. Did I mention they are a fat free treat?
Easy Refrigerator Pickles
6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 tsp salt
1/2 tsp mustard seeds
1/2 tsp celery seeds
1/2 tsp group turmeric
1/2 tsp crushed red pepper
1/4 tsp freshly ground black pepper
4 garlic cloves, thinly sliced
Place 3 cups of cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook for 1 minute. Pour over cucumber mixture. Cool to room temperature, then cover and chill for 4 days.
Try adding some fresh dill sprigs. Yum!
Pickles will keep for about 4 weeks. I haven’t usually been able to wait 4 days to start eating them. They are good as soon as they chill.