Easy Refrigerator Pickles
Debra R
A no-sterilise version of bread and butter pickles to be eaten within 14 days of maturing.
ingredients
- 6 cups thinly sliced cucumber
- 1/2 cup kosher or rock salt
- 1 large onion, thinly thiced (about 2 cups sliced)
- 3 carrots, thinly sliced on the bias
- 1 1/2 cups white vinegar
- 1 cup sugar
- 1/2 teaspoon salt
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- 1 teaspoon ground turmeric
- 3 blades of whole mace
- 1 teaspoon whole peppercorns
- 1/2 teaspoon whole allspice
directions
- 1
Layer the sliced cucumbers with kosher salt in a colander and let sit for one hour, then rinse and pat dry with paper towels. Set aside
- 2
Put all the rest of the ingredients in a saucepan and bring to a fast boil. Boil for 10 minutes, then let cool.
- 3
Place half of the cucumber in a large glass bowl then top with half of the onion and carrot, scooped out with a slotted spoon. Place the remaining cucumber slices on top of the onions.
- 4
Then place the remaining onion slices slices on top. Pour over the liquid mixture; bring to room temperature and refrigerate for 4 days before using.
Source: Debra R
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