I love these pickles! My dad used to make them in 2 gallon ice cream pails. We kept them in the basement fridge, between my mom’s box of wine and Dad’s night crawlers (fish bait). You might be a red neck if?? Anyway...
I remember going down there to fill up an old margarine container with these delisious pickles to eat with dinner.
I think I could eat a whole jar in one sitting, by myself!
They are sweet but sour, absolutely awesome.
They go perfectly with any meal, or just alone with a fork straight out of the fridge at midnight, if you are into that kind of thing!
What you need,
8-10 cups cucumbers, sliced ¼ inch thick. I find the peels a bit tough so I peeled mine
1 or 2 large onions, sliced ¼ inch thick rounds
Combine the cucumbers and onions in a large colander. Sprinkle with a tablespoon of coarse pickling salt and let stand for 2 hours. A lot of liquid should drain out of the cucumbers, which is a good thing!
In a large pot combine,
4 cups granulated sugar
2 cups white vinegar
2 tsp. pickling salt
2 tsp. celery seed
2 tsp. turmeric
2 tsp. mustard seeds
Bring to a boil over medium heat, stirring occasionally.
Pack the cucumbers and onions into jars or plastic containers or if you are my Dad and a 2 gallon ice cream pail!
Pour the hot liquid over the cucumbers until they are just covered.
Put a lid on the container and stash it in the fridge for 2-3 days.
After 2-3 days you have perfect sweet but sour pickles.
These pickles will keep for months in the fridge, but they won’t last that long!
I halved this recipe because I don't have enough room in my fridge for that many pickles, you could even quarter it if you wanted to make a small batch. If you have room, double the recipe… DO IT, otherwise you will be making these twice before fall comes!
I feel so domestic making pickles!
It is worth the effort, they are WAY better than anything you can buy in the store!
Recipe from my Daddio!