Refrigerator pickles are easy to make, and there’s no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.
6 cups thinly sliced small, firm cucumbers (Richardson Farms / Don Anna Farms)
2 cups thinly sliced white onion
1 1/2 cups apple cider vinegar (Woolf Farms)
3/4 cup sugar
3/4 teaspoon kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black peppe
4 garlic cloves, thinly sliced (Hansen’s Greenhouse)
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Pickles may be stored in the refrigerator for up to one month.