Easy Refrigerator Pickles

by Brennans Market Admin

Serving Size: Yields 7 cups


6 cups (about 2 pounds) thinly sliced pickling cucumbers

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 crushed red pepper

1/4 teaspoon freshly ground black pepper

4 garlic cloves, thinly sliced

Adapted From: Cooking Light

No need for special jars, big boiling pots of water or vacuum lids, just delicious homemade pickles.

Place 3 cups cucumbers in a medium glass bowl, tip with 1 cup onion. Repeat procedure with the remaining 3 cups of cucumbers and 1 cup of 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 can be stored in the refrigerator for up to one month.