This recipe came from Chris' grandmother. Every summer I make at least 3 ice cream pails full. I like to share them with our families. They're sweet, tangy and delicious. They keep for a very long time in the fridge, so you can enjoy them for a long time. The pail on the left is a fresh batch and the pail on the right is a batch that has been able to sit. The turmeric turns them a bright yellowish color.
Fridge Pickles
Ingredients:
4 cups sugar
4 cups white vinegar, distilled
1/2 cup pickling salt
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1 gallon peeled, sliced cucumbers
1 onion, sliced (optional)
Instructions:
Peel and slice to fill a gallon container - halfway up the container layer half of the onion then fill the rest up with cucumbers close to the top and put a layer of onion just before you finish off with the cucumbers. Mix all the other ingredients in a large bowl, preferably one of those nice glass Pampered Chef mixing bowls with the pour spout. Pour over top of cucumbers and let sit in the fridge for at least a week before serving. Might want to stir just a little bit so all the cucumbers get in the liquid.
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