Cucumber plants can be mighty prolific. So when you're done putting cucumbers in salads, sandwiches, and vegetables trays, try this quick, refrigerator-pickle recipe. They're ready to eat in less than 24 hours, so make them just ahead of your next barbeque.
- 2 large cucumbers
- ½ onion
- 8 cloves of garlic, peeled
- 1½ cups white vinegar
- 1½ cups sugar
- ½: teaspoon mustard seed
- ½ teaspoon celery salt
- ½ teaspoon tumeric
- Thinly slice cucumbers and onion. Tightly pack pint mason jars with cucumber slices, onions, and two garlic gloves in each jar.
- In a pot over high heat, bring vinegar, sugar, mustard seed, celery salt, and turmeric to a boil. Allow the liquid to cool.
- Fill jars with liquid. Seal with lids and refrigerate for at least 12 hours. Will last up to two months in the refrigerator.
This recipe will fill 4 pint-sized mason jars, depending on how tightly you pack the jars.