10 kirby cukes from the farm share were begging to be made into pickles. The hardest part was not eating the cukes from last week so that I could save them up. We’ve been getting 5 each week.
This recipe is so easy. All of the veggies were from the farm share. Guilt-free pickles and no cooking or canning!
|Filled jars. Click to enlarge.|
|Jars in fridge after a little settling. Click to enlarge and see the great colors!|
8 cups sliced unpeeled cukes (about 3/8″) – was 10 longish kirbys this time
2 cups sliced onions (sliced very fine) – used 1 small red and 1/2 a white onion
1 cup julienne red bell pepper – (used mandoline to slice fine) used one small green and one small orange
1 tablespoon kosher salt
Vinegar mixture ingredients:
2 cups sugar
1.5 cups white vinegar
2 tsp celery seed
2 tsp mustard seed (used yellow)
Combine all veggies and salt in bowl, mix and let sit for 1 hour. Drain.
Combine vinegar, sugar, celery seed and mustard seed in container and stir until blended and sugar dissolved.
Put veggie mixture in jars and pour vinegar mixture to cover.
Cover jars and chill in fridge for at least 24 hours to blend flavors.
Makes about 8 cups. Lasts about 6 weeks in fridge.
This recipe filled three quart-size jars to the top (I don’t have pint jars, and half-pints are too small). I had to double the liquid part of the recipe.
My new favorite tool: the mandoline!
|Cukes, onions, and peppers sitting in salt. Yum. 🙂|
Can’t wait to taste this! Probably best after a week, so I’ll update the post in a week.
UPDATE: This is the best fridge pickle recipe… we love it. I make it every summer and use it on sandwiches and cheese and crackers, and by itself…. so good!