Easy Sweet Refrigerator Pickles

Cucumbers!! So far this summer I have canned sweet relish, dill relish, sweet chunk pickles and 8 quarts of dill pickles and still they keep on growing! Not everyone is interested in canning, but you can still have wonderful crispy, crunchy sweet pickles that you store in the fridge. Easy peasy to make and they will keep for up to 3 weeks in the refrigerator if they last that long. These sweet pickles are so delicious that we both find ourselves dipping into the bowl and pulling out a tasty little snack several times a day. I had not planned to post this recipe so I did not take many photos, but again, they are so quick to prepare that a lot of instruction is just not needed. I used my small inexpensive Mandolin to slice the cucumbers and onions as thin as possible but slicing by hand works well too. Because we have pickling cukes in the garden, I used them but in the past I have used regular cucumbers with equal success. As much as I love the cucumbers, I also just love the pickled onions. So crisp and sweet! This brine is very versatile and could easily be used to pickle other vegetables like carrot chips or cauliflower. I just might do some experimenting! Oh yes, the summer squash and tomatoes are just getting started and promise to yield a bountiful crop!

Easy Sweet Refrigerator Pickles

Deliciously seasoned with celery seed, mustard seed and black pepper corns, these crunchy little morsels are wonderful on burgers, hot dogs, sausages, mixed into potato salads, or my favorite, heaped on a ham sandwich! They take less than 20 minutes to prepare but benefit from resting a few hours before enjoying. You be the judge of when to start eating!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings 1 quart

Ingredients

  

1x2x3x

• 3 cups sliced cucumbers thinly sliced
• 1 cup sliced White Onion thinly sliced
• 1 cup white Vinegar
• 1 cup water
• 1 cup sugar
• 1 tsp celery seed
• 1 tsp mustard seed
• 1 tsp whole black pepper corns
• 1 tsp salt

Instructions

 

• Thinly slice the cucumbers and onions into a large non reactive bowl, like a Pyrex bowl.
  
• Toss the onions and cukes together, then set aside.
  
• In a large saucepan, combine all the brine ingredients, vinegar, water, sugar, spices and salt. Bring to a boil, then lower heat to simmer and cook for 5 minutes. Remove from heat and let cool for another 5 minutes.
  
• Pour the brine over the cucumbers and onion and gently toss with 2 forks making sure all the cucumbers are coated with brine. Let cool, then cover and refrigerate for at least 4 hours, then enjoy!
  
• Thanks for stopping by today friends! We are so busy here in the Back of the Beyond in Ferry County, Washington and summer is going bye way too fast. Wherever you are, I hope you can enjoy some fresh fruits and home grown produce from local farmers or at a nearby farmers market. Nothing is more delicious than fresh picked vegetables. I wish I could share some of ours with you as our garden is rather prolific right now. Wishing you all summer sunshine, fresh air, beautiful sunsets and much fun with family and friends. Until next time Journey On! Hugs and much love from me, Karen, TJG

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