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Old 07-09-2007, 03:30 PM   #1
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Refrigerator Pickles

Man it is hot here today. Weather guy said 102 and it feels about 110, worse when you're surrounded by concrete and asphalt.

Hot weather makes me hungry for 2 things: cold fresh fruit or refrigerator pickles.

Refrigerator pickles are great ! No cooking - no canning, just make a batch and let them set in the fridge for a couple of days. They keep for several months too!


This is the basic recipe:

8 cups of thinly sliced veggies
1 tbsp. pickling salt **
1 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
2 c. vinegar
2 tablespoons vegetable or olive oil (optional)

In a large bowl, mix the sliced veggies and salt; let stand 1 hour. Drain well. In a small bowl, combine the remaining ingredients. Pour the sweetened spiced vinegar over the veggie mixture; mix well. Store in a covered container or pack in quart jars; refrigerate 2 days or up to 3 months. Makes about 3 quarts.

** (if you don't have pickling salt just use the same amount of regular salt with 1/4 tsp alum mixed in - alum keeps the vinegar solution from getting cloudy)


For mine I use mostly cucumbers (about 5 or 6 medium ones), a couple of onions and a bell pepper. Sometimes I'll cut down on the cukes and add some cauliflower or broccoli cut into "flowerettes". It's also good with a few fresh hot peppers chopped fine (for those that like things spicy), thin slices of carrots and even a cup full of corn (scraped fresh off the cob or frozen is best) added to the cucumbers.

Another variation I like is using thin sliced beets with onions and garlic.

Hot weather = pickle time for me
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Old 07-10-2007, 11:09 AM   #2
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Hmmm....that sounds very interesting! Think I'll try it when my veggies get ripe.
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Old 07-11-2007, 11:19 AM   #3
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I love pickles so this is something I'm going to keep in mind! I never knew you could make them like this. hehe cool.
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Old 07-11-2007, 12:21 PM   #4
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If you like that dill pickle flavor - buy some fresh dill weed. (Dill is an herb effective for the treatment of colic, gas, and indigestion.)

Fresh is best. Use about a tablespoon of the torn up leaves for the recipe I posted. Cut back on the sugar too unless you like sweet dill pickles!

Most supermarkets carry it. It looks like this:

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