Virginia Sauers Fridge Pickles Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Sliced unpeeled cucumbers, (1/8th - 1/4th inch thick) (about 1 1/2 pounds, or 2 1/2 cucumbers, scrubbed, ends discarded) I use a food processor for this.
1/2 cup: Thinly sliced onions, (about 4 ounces)
2: Garlic cloves, peeled and quartered
1 1/2 tbsp: Salt,
2 quart: , (2 trays) ice cubes or crushed ice
3/4 cup: Granulated sugar,
3/4 cup: Distilled white vinegar,
2 1/4 tsp: Mixed pickling spices,
Directions:
This was originally posted by Virginia Sauer and is wonderful.
(These are the easiest pickles I have ever made. They have a wonderful,
fresh taste, and can either be processed or simply stored in the
refrigerator.)
. Drain sliced cucumbers on rack.
. Combine cucumbers, onions, and garlic.
. Add salt; mix thoroughly.
. Cover with crushed ice or ice cubes. Set aside for 3 hours.
. Remove garlic cloves.
. Drain thoroughly in colander.
. Pour sugar, vinegar, and pickling spices into 3-quart saucepan. Bring to
a boil.
. Add drained cucumber and onion spices.
. If using the refrigerator pickle method (which is what I do): - Heat 15
minutes. - Pour into hot, clean jars. - Store in refrigerator.
. If you are instead going to process the pickles: - Heat only 5 minutes. -
Pack loosely into clean hot pint jars to 1/2-inch of top. - Adjust jar
lids, and process in boiling water for 5 minutes, beginning to count
processing time as soon as water in canner returns to boiling. - Remove
jars and complete seals if necessary. - Set jars upright to cool.
Yield: Approximately 1 Quart
Variation: Although I have not yet tried this, the lady who gave me the
recipe says that it can be quadrupled, using 4 quarts (6 lbs, or 10 medium)
cucumbers, 1 pound (12 - 15 small white) onions, 2 large garlic cloves, 1/3
cup salt, 2 trays ice cubes, 3 cups sugar, 3 cups vinegar, 2 tablespoons
mustard seed, 1/2 tablespoon celery seed, and 1/2 tablespoon turmeric).
Posted to EAT-L Digest by Mary Hathaway on Mar 9,
1998
Source from luhu.jp
(These are the easiest pickles I have ever made. They have a wonderful,
fresh taste, and can either be processed or simply stored in the
refrigerator.)
. Drain sliced cucumbers on rack.
. Combine cucumbers, onions, and garlic.
. Add salt; mix thoroughly.
. Cover with crushed ice or ice cubes. Set aside for 3 hours.
. Remove garlic cloves.
. Drain thoroughly in colander.
. Pour sugar, vinegar, and pickling spices into 3-quart saucepan. Bring to
a boil.
. Add drained cucumber and onion spices.
. If using the refrigerator pickle method (which is what I do): - Heat 15
minutes. - Pour into hot, clean jars. - Store in refrigerator.
. If you are instead going to process the pickles: - Heat only 5 minutes. -
Pack loosely into clean hot pint jars to 1/2-inch of top. - Adjust jar
lids, and process in boiling water for 5 minutes, beginning to count
processing time as soon as water in canner returns to boiling. - Remove
jars and complete seals if necessary. - Set jars upright to cool.
Yield: Approximately 1 Quart
Variation: Although I have not yet tried this, the lady who gave me the
recipe says that it can be quadrupled, using 4 quarts (6 lbs, or 10 medium)
cucumbers, 1 pound (12 - 15 small white) onions, 2 large garlic cloves, 1/3
cup salt, 2 trays ice cubes, 3 cups sugar, 3 cups vinegar, 2 tablespoons
mustard seed, 1/2 tablespoon celery seed, and 1/2 tablespoon turmeric).
Posted to EAT-L Digest by Mary Hathaway
1998
Source from luhu.jp
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