Canning anything is something that has always intimidated me. As I started to get an abundance of cucumbers from the garden, I decided to dive in and learn some canning. My first venture was refrigerator sweet pickles. They are so easy and I love them!
The recipe can be doubled or tripled or whatever you need to make all the pickles you need. There is something even better about this recipe. The pickles are good in the fridge for three months and so is the juice. That means for three months you can continue to refill the jar with cucumber slices, if you eat them as fast as we do.
Here is what you will need for a small batch:
3 cups cucumber slices (I use a mandolin)
1/2 white or red onion, chopped or sliced
1 cup distilled vinegar
1 1/2 cup white sugar
2 tsp salt
1 tsp celery seed
1/2 tsp cracked black pepper
Whisk everything together except cucumbers and onions until the sugar has all dissolved. Put your cucumbers and onions in the jar and pour the liquid mix over them. Don't worry if the liquid doesn't fully cover the veggies. They will soften some, bend and you will find it all works out. Leave in the fridge for 24 hours and eat!
I love these on burgers, sandwiches and as a snack. I'll be trying some dill pickles next.