A sweet refrigerator pickle that needs no canning — just mix, drain, add the brine, and let it sit in the fridge for 24 hours. The cucumbers stay crisp and the brine is sweet and tangy from the cider vinegar. Terri Board shares this recipe in memory of Randy’s mom, Mrs. Gross, whose recipe it was. Simple enough for a beginner, and they disappear fast.
Ingredients
7 c cucumbers, sliced
1 Tbsp salt
1–2 onions, sliced
2 c sugar
¼ tsp celery seed
1 c cider vinegar
Instructions
Mix the sliced cucumbers, onions, and salt together in a large bowl.
Let stand for 1 hour, then drain off the liquid.
In a separate bowl, mix together the sugar, celery seed, and cider vinegar until the sugar dissolves.
Pour the brine over the drained cucumber mixture and stir to combine.
Transfer to jars or a covered container and refrigerate for 24 hours before serving.
Store in the refrigerator. Will keep for several weeks.
In memory of Mrs. Gross — Randy’s mom. This recipe came to the family through Terri Board.
No canning required: These are refrigerator pickles — no hot water bath or pressure canning needed. Just let them sit in the fridge for 24 hours and they’re ready.
