Cucumbers are like zucchini, once they start to grow in the garden there are so many it is hard to know what to do with them all. I make a Hot Crock Pickle that has a nice bite, but it takes a week to cure and pack them up. Then, of course, there are Dill Pickles, Bread and Butter Pickles, Curry Pickles; besides pickles there are seemingly hundreds of cucumber salads and relishes that you can make – the variations are endless.
If you have a few extra cucumbers and some onions and you want to make a quick pickle that doesn’t need any processing – just sterile jars and space in the refrigerator – this one is a winner. The recipe combines sugar and vinegar that create a tangy, tart flavor, basically a simple Bread and Butter variety. Give it a try. I don’t think they will take up space in your refrigerator for too long!
EASY REFRIGERATOR PICKLES
Enough sliced cucumbers to fill up a gallon jar
3 White Onions sliced thin
1 – 2 cups Raw Sugar (depending on your taste)
4 cups Cider Vinegar
1/3 cup Kosher Salt
2 tsp. Mustard Seeds
1 tsp. each Turmeric and White Pepper
Combine sugar and vinegar in small, non-reactive saucepan over low heat. Once sugar is dissolved add spices. Simmer gently, do not boil, for several minutes to meld flavors.
Pack sliced cucumbers and onions tightly into jar; if you do not have a gallon container feel free to use several quart jars. Pour pickling liquid and spices into container leaving 1 to 2 inches (so you can stuff in more cukes!) of head-space. Cap jars. Reserve any leftover liquid. Let jar(s) sit at room temperature.
Most likely you will discover you have not packed jars fully and the cucumbers and onions will rise leaving more space. Add more of the vegetables to fill, top off with reserved pickling juice and place in refrigerator. I usually hide them in the back and let them rest a few days so the vegetables have time to absorb the pickling flavor. Open and enjoy!