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Home Made Pickles Year Round, You Bet! Simple Fridge Pickles And Onions!

Our family is big on pickles, all kinds shapes and sizes. This recipe is a family favorite, keeps in the fridge 2-3 weeks, no canning involved, so I make a batch that will last for that long only. In fact I have said many times a jar of just the pickled onions would make me happy they are that good. We generally use our pickles/onions on burgers and or any kind of sandwich we can find an excuse to use them for. Also diced fine with a little mayo and diced ham and you have ham and pickle salad...We just love pickles, plain and simple.

In the summer, I of course use fresh garden pickling cucs, in the winter months I use the long thin English cucs they are called, as I am not a fan of large seeds, and these fit the bill perfectly. I also use white vinegar versus cider vinegar most people use for pickles. I also use any kind of salt I have on hand, and they have all worked perfectly, versus pickling salt.

Recipe follows: Need heat proof jar with cover!

In jar of choice layer:

5 cups thin sliced cucs

2-3 cups thin sliced onions of choice

In the meantime heat and simmer while slicing cucs and onions:

1/2 teaspoon of salt of choice

2-3 tablespoons of a good brand of pickling spice, this I wrap in a muslim spice bag, tea ball or some type of spice holder

1 cup of white sugar

1 and 1/2 cups of white vinegar, or vinegar of choice

1/2 cup of water

Pour over cucs and onions, just barely covering all veggies, cover jar and cool to room temp, stir, then put in fridge, for at least a day. I also include my spice bag, see photo!

In a day or two, stir gently and remove spice bag if desired, taste to see if done to your likeness.

TIP:Can also add a pinch of red pepper flakes if hot pickles are desired, or a few whole garlic cloves in heating liquid..your pickles, your choice!


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