It’s the end of July, and that means it’s time for more canning to begin. I had made blueberry pie filling earlier this month, but now it’s time for at least one day a week to be spent canning. Here’s what I’ve been working on:
Pickles August 4, 2012
I had some cucumbers in my garden, but not enough to make canned pickles. I am going through my food magazines and tearing out the recipes that look good and recycling the magazine (part of the decluttering effort.) I had recently tore out a refrigerator pickle recipe. This past week three of my friends ate some of the pickles and loved them. I decided to make more yesterday. Here’s how you do it:
You start with cucumbers and onions. I like this recipe because it easily adaptable to how many cucumbers are growing on your plant. I know that most people’s cucumber plants will be producing mass amounts of these, but ours are having some trouble.
After sitting in the fridge for 4 days I put them in pint jars for easier handling.
Here’s the original recipe from Cooking Light magazine:
Easy Refrigerator Pickles
6 c thinly sliced cucumbers
2 c thinly sliced onions
1 1/2 c white vinegar
3/4 c sugar
3/4 t salt
1/2 t mustard seeds
1/2 t celery seeds
1/2 t ground turmeric
1/2 t crushed red pepper
1/4 t black pepper
4 garlic cloves, thinly sliced (I just use garlic in a jar.)
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cook. Cover and chill at least 4 days. Yield: 7 cups
Pickles may be stored in the refrigerator for up to one month.