In a Pickle

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. .  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.









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