If you planted cucumbers this year and have been lucky enough not to have them killed by beetles, then chances are you have a bumper crop. Most of us don't have time to can pickles the old fashioned way, but you can put up enough refrigerator pickles to last until Christmas since they can be used for up to 6 months.
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Here's a great recipe that's fast and easy, so don't waste those Cukes.
Ingredients:
1 Cup Sliced pickling cucumbers
1 Cup Chopped onion.
1 Cup Green and yellow pepper, chopped.
1 TBS salt
1 TBS celery Seed
1 TBS mustard seed
A dash of red pepper flakes
1 1/2 Cups sugar
1 Cup cider vinegar
1 Tsp alum (to bind the pickles)
In a sauce pan, add the vinegar, sugar, salt, celery seed, mustard seed. Red pepper flakes too if you use them.
Heat on low until warm.
In a large bowl add the sliced cucumbers and sprinkle the alum over the pickles.
Combine the onion and peppers to the pickle slices and toss.
In a Large glass jar, add the vegetable mixture.
Add the liquid into the jar.
Make sure top is on tight and shake 'em up.
Refrigerate 24 hours.