Growing up, during the summer months we always had a large bowl of refrigerator pickles in our fridge. One of my parents favorite veggies to garden was the cucumber. The nice thing about these pickles are that you do not need to can them in a hot water bath. Thus you save lots and lots of time from canning and cleaning your kitchen afterward.
My husband and I made these once for a couples dinner night and it was reviewed very well. This recipe I made says you only need 24 hours before you serve. In the past, I always thought it took about a week. In any case, they do not as long as preserving pickles. Plus, if you have very large cucumbers, like we did…see below…they make very good refrigerator pickles.
*Update – I just tried my pickles that I made 2 days ago and they need a little extra time. They do taste good, but I think they taste better when the edges get all curled. That’s when you know they are done.
My husband bought this massive Ball jar that I thought was a joke. I had no idea he intended on using this for these pickles. But, it works just fine. Otherwise you can just use a big bowl and plastic wrap the top. That is what we have done in the past, but the sugary liquid, when spilled, get’s sticky.
6 cups cucumbers, sliced
1 cup raw onion rings
2 cups sugar
1 cup vinegar
2 Tbsp salt
1 Tbsp celery seed
Combine the vinegar, sugar, salt and celery seed. Heat to the boiling point.
Pour over the sliced onions and cucumbers.
These keep well in the refrigerator for weeks. You can replace the onions and cucumbers as they are used. The liquid mixture may not appear to come close to covering the cucumbers and onions but the vegetables will extract liquid so over night they will be covered. Make sure to keep them covered.