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.