We have been talking about different ways to use some of the great veggies in our CSA

easy-pickles-ck-1646440-xboxes.  This morning I was telling someone else for about the 5th time how much I like the refrigerator pickles as a way to use my cucumbers.  Finally Jenny looked at me and said “You need to post that recipe!” She’s right.  I do.  I have been somewhat lazy this summer about posting recipes. Refrigerator  pickles compliment this summer laziness perfectly.  They are super easy and I really like them as an afternoon snack.  Remember, recipes are a guideline. You can always modify ingredients, make the recipe your own by changing it to suit your taste, or match what you have on hand.

Refrigerator Pickles

6 cups thinly sliced cucumbers

2 cups thinly sliced onions

1 1/2 cups white vinegar

2 Tablespoons honey

1/4 cup maple syrup

3/4 teaspoon salt

1/2 teaspoon mustard seed

1/2 teaspoon celery seed

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper (I use a little less than this)

1/4 teaspoon black pepper

4 cloves thinly sliced garlic


Layer cucumbers and onions in a container you can store them in.  Combine remaining ingredients in a sauce pan. Stir well.  Bring to a boil and cook for 1 minute.  Pour over cucumbers and onion.  Let the whole thing cool, then cover and put in the refrigerator. Chill for 4 days (they really are better if they marinate for about 4 days, I rarely make it that long before eating some.)  Pickles will stay good for up to a month in the refrigerator.  The original recipe is at http://www.myrecipes.com/recipe/easy-refrigerator-pickles-10000001646440/.