I don't can, except dilly beans (pickled green beans, so delicious) when we get inundated mid-summer from the farm. Should be any week now I guess.
But I do make refrigerator pickles. No bubbling, boiling water and finicky sterilizing needed. Well, the jar should be clean of course... I dare you NOT to make these. They're my kiddos favorite cucumber treat, trust me that's a lot of white sugar in this house!
- 8 c thickly sliced cucumbers
- 2 small onions, sliced
- 2 tbsp pickling salt (I use less)
- 2 c white vinegar
- 1 c sugar (more or less depending on taste for sweet pickles)
- 1 tsp mustard seed
- 1 tsp celery seed
- Combine cukes, onions, and salt in large bowl. Mix well.
- Combine vinegar, sugar, celery seed and mustard seed in saucepan.
- Cook over medium heat, stirring frequently until sugar is dissolved.
- Pack cukes & onion mixture fairly tightly into jars (to minimize floating in liquid as much as possible).
- While still hot, pour vinegar mixture over vegetables.
- Let cool to room temperature. Screw on lid and put in fridge.
Let pickles age 7-10 days in fridge for best flavor. Will keep for several months under refrigeration. Ha, like that ever happens! Picture shown is a half batch, fits in a quart Mason jar.