Quick Sweet Refrigerator Pickles

Have you ever watched the caterpillar to butterfly transformation? Of course I have always known how it works, but until recently had never actually watched the process unfold before my eyes. It is a MIRACLE! There is no other way to describe it! We currently have one chrysalis that is 1.5 weeks old and one that is 2 hours old. We have a caterpillar who is a day or so away from starting his transformation and also a teeny egg that is about to hatch. Today as I waited for Elijah to get done with heart camp at a nature center in St. Paul, I found myself crazily rooting through the milk weed plants. Help! I'm addicted to caterpillars!

While not exactly on the same miraculous level, I am always amazed at how cucumbers so deliciously turn into pickles. The mother of a friend of ours graciously gave me a huge bag of cucumbers from her August harvest (thanks, Luke's mom!) and I was over the moon! I spent that afternoon making a HUGE batch of these delicious little pickles. I could not have been more pleased.

This task may seem daunting, but it is easy peasy. I promise! If a recipe is complicated, I don't do it.

Dissolve sugar in two types of vinegar and a few spices. This takes 5 minutes tops. Pour the liquid into two 1-quart mason jars that are packed with cukes, onions and peppers (peppers optional).

If you plan for these to last a while (mine did NOT!), make sure the jars are piping hot (place them in boiling water for 10 minutes or run them through the dishwasher) before screwing on the lids. The seals will pop after a few minutes.

Also, adding peppers adds a nice touch. It does not make them TOO spicy, I promise. Both ways (pepper or no peppers) are delicious. I could literally sit down with a jar and eat all of its contents by myself within a few minutes.

Enjoy! You're gonna love these babies.

Quick Sweet Refrigerator Pickles

NO intimidation with these delicious pickles! They are super-duper easy and beyond delicious!

Contributed by Megan Porta from pipandebby.com.

Published Aug 10, 2015

Serves: Two 1-quart jars

Total time: 1 hr, 15 min

Quick

Ingredients:

  • 6-8 cups sliced cucumbers (approximately 5 large cucumbers)
  • 1/2 of a yellow onion, sliced
  • 1 jalapeño or serrano pepper, sliced (optional)
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/2 cup white vinegar
  • 2 tablespoon pickling spice (substitution: 1 1/2 teaspoons celery seeds and 1 1/2 teaspoons mustard seeds)
  • 1 tablespoon kosher salt
Instructions:
  1. In a large bowl, combine the cucumber slices, onion slices and peppers (if using). Mix well. Stuff the contents of the bowl equally into two 1-quart mason jars.
  2. In a medium saucepan, combine the sugar, cider vinegar, white vinegar, spices and kosher salt. Bring to a boil and reduce heat to Medium. Stir until the sugar has dissolved, approximately 3 to 5 minutes.
  3. Divide the vinegar mixture between the two sterilized, hot mason jars (place in boiling water or run through the dishwasher). Fill jars with water, if needed, so that the cucumbers are completely covered with liquid. Screw lids onto jars and set in a cool place. The lids will pop as they seal. Refrigerate for a minimum of 1 hour or up to 2 months.