REFRIGERATOR PICKLES

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Refrigerator Pickles image

These crisp pickles from Jane Reslock Feist, a mom in Mandan, North Dakota, don't require canning tricks.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 3 quarts

Number Of Ingredients 8

2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
1 medium Vidalia or other sweet onion, sliced 1 inch thick
2 celery stalks, sliced 1/2 inch thick on the diagonal
Coarse salt
2 cups sugar
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.
  • Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).

Nutrition Facts : Calories 38 g

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