Refrigerator Pickles

1 qt. vinegar
1 qt. sugar
1/3 cup salt
1 1/2 tsp. celery seed
1 1/2 ts. mustard seed
1 1/2 tsp. tumeric

Mix all but cucumbers and onions together until sugar is dissolved. This mixture does not have to be heated. Fill quart jars with thinly sliced unpeeled cucumbers. Slice one onion into each jar. Fill jars with syrup mixture; cover with lid and store in refrigerator. Keep refrigerated. Can be stored for several months.


Bread and butter pickles

2 gallons thinly sliced cucumbers
1 qt. sliced onions
1/2 cup salt
2 qts. water
2 qts. vinegar
4 cups sugar
1 tsp. tumeric
1/4 cup whole mustard seed

Cover sliced cucumbers and onions with brine made by mixing salt and water. Let stand 3 hours; drain. Mix remaining ingredients and pour over cucumbers and onions in a kettle. Place on low heat and heat just to boiling. Pack in jars, leaving 1/2 inch headspace. Process in boiling water canner for 10 minutes.


Freezer cucumber pickles

4 lbs. pickling cucumbers, sliced
8 cups thinly sliced onions
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups vinegar

Combine cucumbers, onions, salt and water in two large bowls. Let stand at room temperature for 2 hours. Add sugar and vinegar; stir until sugar dissolves. Pack into 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving. Yields 10 pints.


Fresh Pack Dill Pickles
Use this recipe to make a few quarts or dozens of quarts of pickles. Keep proportions of vinegar, water and salt constant as you increase the amount of pickling solution.

pickling cucumbers, 2-6 inches long
dill heads (or 1 tbsp. dill seed, dill weed or dill juice=1 head fresh dill)
onion slices, 1/4 inch thick
garlic cloves, peeled

Pickling solution:
1 qt. vinegar
3 qt. water
1 cup canning/pickling salt

Wash the cucumbers carefully. Cut a tiny slice off the stem and blossom ends to facilitate absorption of pickling solution. Place 1 or 2 garlic cloves, slice of onion and a head of dill into the bottom of a hot canning jar. Pack the cucumbers into the jar, making sure that they are below the threaded neck of the jar. Cover cucumbers with boiling pickling solution to with 1/2 inch of the top of the jar. Put lids on and place jars in actively boiling water in a boiling water canner. Process pints or quarts in boiling water canner for 10 minutes. Start to count processing time as soon as the jars are placed in the boiling water.