Recipe: Quick and Easy Refrigerator Pickles
By Rondi Hillstrom Davis and Janell Sewall Oakes
Aug 19, 2006, 12:34
  Great for late summer picnics or school lunch boxes. Kids love to help with this recipe.


3-cups thinly sliced cucumbers (approximately 5 small pickling cucumbers)
1 small onion, thinly sliced
3/4 –cup white vinegar
½-cup sugar
¼-teaspoon salt
¼-teaspoon mustard seeds
¼-teaspoon celery seeds
¼-teaspoon turmeric

1 glass quart Mason jar with lid


1. Layer the cucumbers and the onions in the Mason jar.

2. In a small saucepan, combine the vinegar and sugar. Bring to a boil. Add the mustard seeds, celery seeds, and turmeric.

3. Pour over the cucumber mixture and let it cool.

4. Seal the jar. Marinate in the refrigerator overnight. The pickles can be stored in the refrigerator up to one month.

Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit www.togetherparenting.com

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