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Bill's Refrigerator Pickles Recipe | |
Vegetable | |
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Ingredients:
1 Quart sliced unpeeled* --1/4 inch thick1/2 cup thinly sliced onions--about 4 ounces 2 garlic cloves, peeled and quartered 1 1/2 Tbls. salt 2 trays ice cubes** 3/4 cup granulated sugar 3/4 cup distilled white vinegar 2 1/4 tsps. mixed pickling spices * 1 1/2 pounds, or 2 1/2 cucumbers, scrubbed, ends discarded. **Or 2 quarts crushed ice
Directions:
Drain sliced cucumbers on a rack. Combine cucumbers, onions, and garlic. Add salt; mix thoroughly. Cover with crushed ice or ice cubes. set aside for 3 hours. Remove garlic cloves. Drain thoroughly in colander. Pour sugar, vinegar, and pickling spices into a 3 quart saucepan. Bring to a boil. Add drained cucumber and onion pieces. If you are making refrigerator pickles:- Heat 15 minutes. - Pour into hot, clean jars. - Set jars upright to cool. - Store in refrigerator ( since the pickles have not been processed). If you are instead going to process these: - Heat 5 minutes. - Pack loosely into clean hot pint jars to 1/2-inch of top. - Adjust jar lids, and process in boiling water for 5 minutes, beginning to count processing time as soon as water in canner returns to boiling. - Remove jars and complete seals if necessary. - Set jars upright to cool. Yield Approximately 1 Quart. Variation: The author of this recipes says the recipe can be quadrupled, using 4 quarts (6 pounds, or 10 medium) cucumbers, 1pound (12 to 15 small white) onions, 2 large garlic cloves, 1/3 cup salt, 2 trays ice cubes, 3 cups sugar, 3 cups vinegar, 2 Tablespoons mustard seed, 1/2 tablespoon celery seed, and 1/2 Tablespoon turmeric). | |