Easy Refrigerator Pickles

Adapted from myrecipes.com

6 cups thinly sliced pickling cucumbers (about 2 pounds)

2 cups thinly sliced red onion

1 1/2 cups white vinegar

3/4 cup sugar

3/4 teaspoon salt

1/2 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

4 garlic cloves, thinly sliced

1 teaspoon dill weed (add fresh dill if desired)

Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion. (You can also divide evenly among some type of glass jars with tight fitting lids instead of placing into a bowl.)

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Sweet Refrigerator Pickles

The original recipe I started with called for 1 teaspoon turmeric. I don’t particularly care for that seasoning. So after quite a few adjustments I came up with a version of a sweet pickle recipe that suited my taste.

3 cups sliced cucumbers

1 cup sliced onions

1 clove garlic, peeled and sliced

1 tablespoon pickling salt, sea salt or kosher salt

1 cup apple cider vinegar

1 3/4 cup white sugar or 7/8 cup honey to taste

1 teaspoon mustard seed

1/2 teaspoon celery seed

1/2 teaspoon ground cloves

2 cloves, sliced

Wash and dry 4-5 small jars or 2-quart jars. Make sure the jars have tight-fitting lids. Place the cut up cucumbers into the jars.

Combine the remaining ingredients in a saucepan. Bring everything to a boil and stir until the sugar or honey is completely dissolved into the mixture.

Pour the liquid over the vegetables in the jars. Make sure the vegetables are completely covered.

Pickled Green Beans

1 pound of fresh green beans, wash and cut off stems

3 cups apple cider vinegar

1 cup water

1/8 cup kosher or pickling salt

1/8 cup granulated sugar

2 cloves of garlic, peeled

1 teaspoon red pepper flakes

Fresh dill sprigs

Black or white peppercorns

Wash and dry 2 glass jars (pint size). (Or double the recipe and use a quart jar.)

In the bottom of each jar, place a garlic clove, dill sprig, a few peppercorns and 1/2 teaspoon of the pepper flakes.

Tightly pack green beans into jars and set aside. Place the vinegar, water, salt and sugar in a medium sized saucepan. Bring to a boil over medium-high heat.

Boil the liquid for one minute. Remove from heat. Pour the hot vinegar liquid over the beans and screw lids on the jars. Set aside to cool.

Once the jars are cool, place in the refrigerator. Let the beans sit 24 to 48 hours before eating.