Growing up, I can remember my grandmother standing in a hot kitchen, canning all of her garden goodies. Everything she canned was delicious, and we always appreciated her hard work in making sure that we had delicious vegetables in the winter months. However, one stood out above the rest for me, and that was her pickles! I love pickles! Sweet or sour, it does not matter.
Here are two recipes that don’t require standing in a hot kitchen canning! These can easily be made in your refrigerator or freezer all year round. Better double the batch though, because everyone will want more!
- 3 cups sliced peeled cucumbers
- 3 cups sliced peeled yellow summer squash
- 2 cups chopped sweet onions
- 1-1/2 cups white vinegar
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon mustard seed
- Place the cucumbers, squash and onions in a large bowl; set aside. In
- a small saucepan, combine the remaining ingredients; bring to a
- boil. Cook and stir just until the sugar is dissolved. Pour over
- cucumber mixture; cool.
- Cover tightly and refrigerate for at least 24 hours. Serve with a
- slotted spoon. Yield: 6 cups.
- 4 pounds pickling cucumbers, sliced
- 8 cups thinly sliced onions (about 8 medium)
- 1/4 cup salt
- 3/4 cup water
- 4 cups sugar
- 2 cups cider vinegar
- Divide cucumbers, onions, salt and water between two large bowls. Let
- stand at room temperature 2 hours. Do not drain.
- Add 2 cups sugar and 1 cup vinegar to each bowl; stir until sugar is
- dissolved. Transfer to ten 1-pint freezer containers, leaving 1-in.
- headspace for expansion; freeze up to 6 weeks.
- Thaw pickles in refrigerator 8 hours before using. Serve within 2
- weeks after thawing. Yield: 10 pints.