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Easy Refrigerator Pickles |
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Serves: 2 Print this Recipe6 cups cucumbers thinly sliced unpeeled small 2 cups onions thinly sliced 1 1/2 cups sugar 1 1/2 cups white vinegar 1/2 teaspoon salt 1/2 teaspoon celery seeds 1/2 teaspoon mustard seeds 1/2 teaspoon turmeric ground In a 2 1/2 -quart glass bowl or gallon jar, alternately layer cucumbers and onions. In a 2-quart non-aluminum saucepan, combine sugar, vinegar, salt, celery seeds,mustard seeds and turmeric. Stirring over medium heat, bring to a boil and boil until sugar is dissolved. Pour over cucumbers and onions; stir. Cool for 10 minutes. Cover tightly and refrigerate for 24 hours, stirring occasionally. * Two cups cauliflowerets can be substituted for 2 cups of the cucumbers. One 4-ounce jar sliced pimientos, drained, can be added if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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