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- pickling cucumbers
- 3 medium onions sliced
- 4 cup(s) sugar
- 4 cup(s) vinegar
- 1/2 cup(s) pickling salt
- 1 1/2 teaspoon(s) turmeric
- 1 1/2 teaspoon(s) celery seed
- 1 1/2 teaspoon(s) mustard seed
- Slice enough cucumbers to fill a gallon jar along with the onion. Stir together sugar vinegar, salt, tumeric, celery seed and mustard seed: continues stirring until sugar and salt dissolves. Pour over cucumbers and onions. Cover and put in the refrigerator, They will be ready to eat in 5 days.
- NOTE: Some people use only a 1/3 cup salt in this recipe.
- The secret in this recipe is to use the large flowering dill, feathery dill will not do. The other ingredients can be varied according to personal taste. If you prefer a very crisp pickle, open the jar a day or two after canning, as the cucumbers will soften with longer storage.
This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.
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Refrigerator Pickles Recipe at a Glance
- COURSE: Side Dishes/Vegetables