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    Refrigerator Pickles
    (stuff left over from canning works well as a base to this recipe)
    6 cups thinly sliced pickling cucumbers (about 2 pounds)
    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 ground turmeric
    1/2 teaspoon crushed red pepper
    1/4 teaspoon freshly ground black pepper
    4 garlic cloves, thinly sliced 
    1) Slice pickles and place in jar with other ingredients.
    2) Cover with vinegar/water solution.
    3) Place in refrigerator for at least 4 days.