Our farmers graciously forewarned us that we had a ton of cucumbers and sent out a few recipes for pickles. I decided, why not? And then...I got 15 cucumbers. That finalized the decision, pickles it is. And even after making the pickles, I had 8 or 9 leftover. I gave away 2 jars and brought 2 to a picnic, and still have 3/4 of each left. What can we eat with pickles? Looks like some veggie burgers this week!
Refrigerator Pickles (from myrecipes)
Yield: 7 cups (serving size: 1/4 cup) Ingredients 6 cups thinly sliced pickling cucumbers (about 2 pounds) 2 cups thinly sliced 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
Preparation 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.
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.
Note: Pickles may be stored in the refrigerator for up to one month.