Wednesday, September 3, 2008
(My Grandmother in 1937 cooking breakfast on her honeymoon)
I was talking to my mom the other day about all the vegetables we had gotten from our CSA lately. I mentioned that I had a ton of cucumbers & was planning on making refrigerator pickles when she told me that her mother's recipe for them was the best. So, I had her email it over to me, I love that she actually emailed me a jpg of her handwritten recipe.
Refrigerator pickles are pretty easy though we had to go buy mustard & celery seed (I can't believe a drawer full of herbs & spices & we didn't have these). The pickles have to be stored in glass or crockery according to the recipe. We cleaned out a couple of empty jam containers & they worked perfectly. We made 1/2 the following recipe & filled two jars.
6 c cucumbers, thinly sliced
2 c onions, thinly sliced
1/2 t mustard seeds
1/2 t turmeric
1/2 t celery seed
1 1/2 c sugar
1 1/2 c white vinegar
1/2 t salt
Layer the cucumbers & onions in a glass or crockery container, no plastic.
Mix the spices & vinegar together in a saucepan. heat until the sugar has melted. Pour over the cucumbers & onions. Cover tightly & let sit in the refrigerator for 48 hours before serving. Keep in stored in the refrigerator.
We cheated & tasted the pickles after only 36 hours & they were so good. They have a very sweet tart flavor. You can definitely taste the mustard & celery seed flavors as well. I love the pickled onions. The turmeric gives the pickles quite the yellow color which I'm guessing might continue to intensify. I'm not sure if its there for any other reason so we may leave it out next time just to see what happens.
We have three more cucumbers so we are already coming up with spicy & garlic variations in our heads.