Refrigerator Pickles

2 cups distilled white vinegar
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed

Prepare 1 half-gallon or 2 quart canning jars and lids

Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.

Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.

Serve after 1 week or continue to store in the refrigerator for up to 3 months.

Adapted from The Gardeners’ Community Cookbook

Short-Term Cucumber Onion Pickles

2/3 cup white wine or apple cider vinegar
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil

Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.

Local Flavors by Deborah Madison

Squash Pickles

Makes 6-7 pints

2 quarts distilled white vinegar (of 4-6% acidity)
4 cups granulated sugar
6 Tbs. salt
4 tsp celery seed
4 tsp dill seed
4 tsp ground tumeric
2 tsp dry mustard
4 quarts (~5 lbs) thinly sliced zucchini or other summer squash
1 quart (~3-4 large) thinly sliced onion

In a saucepan, combine the vinegar, sugar, salt, celery seed, dill seed, turmeric and mustard. Bring to a boil over medium-high heat. Mix the squash and onion slices n a ceramic bowl, pour the vinegar mix over, and let stand at room temperature for 1 hour.

Sterilize jars, lids, rings and all utensils in boiling water for 15 minutes. Remove and place upside down on towels.

Bring squash mix to boil over medium-high heat, and cook for 3 minutes. Pack immediately into hot sterilized jars leaving ½ inch headspace. Wipe rims, etc., cover with lids and tighten rings. Place jars on rack in boiling water to cover jar tops by 2 inches. Boil jars for 10 minutes. Lift out jars and let stand until cold. Check the seals – they should be slightly depressed. Store any that didn’t seal properly in fridge. Store for at least one week before eating. Refrig. After opening.

Submitted by Cheryl Rowell, from James McNair’s Squash Cookbook

Garlic-Dill Pickles

Makes ~ 5 quarts

2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar

Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.

Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book

Sweet Cucumber Pickles

7 cups sliced cucumbers
1 cup onions, diced
1 cup peppers, diced
1 cup white vinegar
2 cups sugar
2 Tbs. celery seed
1 Tbs. salt

Allow to set for at least two hours, pack into clean canning jars, pack with juice, store in cool environment.

Submitted by Cheryl Rowell