When I first saw the theme for this month’s Recipe Redux Challenge – I was excited because I knew I had the perfect recipe. One that has been loved by at least 4 generations in my family. Homemade Refrigerator Pickles using fresh cucumbers from my garden. The best thing about it? The flavor: it’s sweet and tangy and crisp all at the same time. And the second best thing? How easy it really is to create these delectable little pickles. Be prepared to share the recipe.
Jen’s Family Favorite: Cold Sliced Refrigerator Pickles
Source: Thanks Grandma!
3 cups sugar
3 cups white vinegar
1/3 cup pickling salt
1 teaspoon celery seed
1 teaspoon tumeric
4 medium yellow onions, thinly sliced
4-5 large cucumbers, thinly sliced (leave the peel on)
1. In a medium bowl, stir together sugar, white vinegar, pickling salt, celery seed and tumeric. Whisk well until sugar is dissolved.
2. In clean pint or quart jars, layer cucumbers and onions to within 1 inch head space. Pour vinegar solution over pickles. Cover with lids and place in the refrigerator. You can also use our family favorite container – an ice cream pail to contain the whole batch.
3. Every few days, stir pickles within jar. Pickles will shrink slightly and soften. After two weeks, pickles are ready to be enjoyed!
Makes approximately 3 quarts.
Healthy fermentation is good for the gut. As a dietitian in the supermarket setting, my favorite recommendation for keeping the gut in balance (especially with antibiotic prescriptions) – is Kefir. It is a cultured milk type product, tasting like liquified yogurt. The Lifeway brand in particular has 10 active cultures to keep your digestive tract in balance. I add it to smoothies for a creamy texture. Check out some yummy kefir recipes from my fellow Recipe Redux Challenge Bloggers: