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Thursday, August 30

I'm in a pickle!


After my last trip to our local grocery, I found a recipe for refrigerator pickles tucked inside my basket. I'd heard how simple these pickles are to make and how tasty they are, too. 

However, I almost tossed the recipe because the directions weren't specific enough. 
"Slice a few cucumbers and some onions." Add pickling spices" But how much?  "Pack in brine." 
What are the proportions of water & vinegar?

Hmmm, 14 years as a cookbook editor had trained me to write very precise, step-by-step recipe instructions, and yet, I threw caution to the wind and tried this imprecise recipe. 


I'm so glad I did...they are goof-proof!

So here's my version of the original recipe for refrigerator pickles...and you can certainly change up the ingredients however you like. Add some veggies such as carrot slices or green beans, use less sugar if you like a pickle that's a bit more sour, or toss in a dash less (or more) of the pickling spices. 

It's all up to you...because sometimes recipes that are less precise, are absolutely perfect!



Summertime Refrigerator Pickles

cucumbers

onions
1-2 t. pickling spices
1 t. salt
1/4-1/2 c. sugar
1 c. white vinegar
1 c. water
pint-size canning jar

Slice enough cucumbers and onions to tightly fill a pint-size canning jar. Add pickling spices, salt, and sugar. Combine vinegar and water; stir well to blend. Pour over cucumber mixture filling jar. Tighten down lid; shake well to blend. Chill 24 to 36 hours, shaking periodically.
Makes one pint of pickles that will keep refrigerated several weeks.



 
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