With the preserves and pickles on the pantry selves dwindling at the end of the winter, getting creative to satisfy the taste of something summer is a must.
While shopping at Costco in January, I came across baby English cucumbers. A baggies of these little jewels came home with me. I did not intend on making pickles, but after eating them sliced with salt, pepper and a dash of vinegar, I realized what I really wanted was refrigerator pickles!
Three more bags of cucumbers came home with me the following week, and wallah ~ we had ~
Winter Pickles
Slice as thinly as possible (I use a mandolin) about 4-5 pounds baby cukes, and 2 sweet onions.
Toss to mix well and pack firmly into 4 quart jars, washed and rinsed with boiling water.
Heat in heavy sauce pan, bringing to a boil.
4 cups sugar
4 cups white vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1/4 cup canning salt
Ladel over the cucumbers and onions in the jars.
Seal and let cool. Store in the refrigerator.
These are ready to eat as soon as they have chilled through.
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