Recipe: Refrigerator Sweet Pickles
This recipe is one that Jan and I received on a 3x5 card when we were married coming up on three decades ago. It was hand-typed but unsigned, so I can't give proper credit. I'm also including the variation I tried this year that uses less sugar but a bit more spice for a hotter, more tart pickle.
- 4 cups vinegar
- 1/2 cup kosher salt
- 4 cups sugar
- 1 teaspoon turmeric
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 5 onions, sliced
- Cucumbers - about 9 medium, sliced
Put all ingredients, except onions and cucumber, in a pot and bring to a boil. Let cool. Put sliced onions and cucumbers in glass jars and pour cooled mixture over them. Store in refrigerator.
20 Minute Jim's Hot and Sour Pickles
- 4 cups apple cider vinegar
- 1/3 cup Kosher salt
- 1 cup brown sugar
- 1 tablespoon turmeric
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- 1 tablespoon hot pepper flakes
- 3 large white onions, quartered and sliced
- 10 cucumbers, seven inches long
Follow the same process as above. Makes three quarts. Store in the refrigerator.
This recipe was written by Jim and Janice Leach and originally posted on AnnArbor.com on Aug. 16, 2011.