Hey everyone. It's Sam here from Sugar
Spun Run and today I'm showing you how to make refrigerator pickles.
My mom has been making this refrigerator pickle
recipe longer than I can even remember.
Every year we would use up all of the
cucumbers we get from our garden to make
these refrigerator pickles. They're sweet
and tangy and so good I could eat a
whole jar completely by myself. Today I'm
going to show you exactly how we make
them and I think you'll be surprised at
how easy the process is. Now, to start,
you're going to need 3 cups of thinly
sliced cucumbers. For me that's usually
about 2 cucumbers. You do not need to
peel the cucumbers, but I do usually
slice off the ends and dispose of those.
Now when slicing your cucumbers, make sure
you slice them as thinly as possible. As
you can see, I like mine really thin. Now
you want them to be thin because we're
just going to be letting these
refrigerator pickles sit in the fridge
overnight. Doesn't need a lot of time but
if your pickles were thicker, if your
cucumber slices were thicker, it would
take a long time for them to absorb all
that flavor. They just wouldn't taste
as good if you use thick slices. That
thinness is a big part of the appeal of
these pickles. Once you've sliced out
your cucumbers you'll want to place them
in a medium-sized heat proof bowl.
The next thing you're going to need is one
cup of thinly sliced onion. Now you can
use a white onion or a yellow onion, but
my personal preference is to use a sweet
Vidalia onion and once again we're
cutting these places really nice and thin.
This is about a cup of thinly
sliced onion, so I'm just going to break
them up a little bit so the rings aren't all inside each other.  I'm going to add them on top of my cucumbers.
Set your cucumbers and your onions aside and now
we're going to head over to the stovetop.
You're just going to need a small
saucepan, and to the saucepan we are
going to add 3/4 cup of white vinegar.
We're also going to add 3/4 cup of
granulated sugar, and 1/4 teaspoon each
of mustard seed, celery seed, ground
turmeric, and salt. Now stir everything
together and we're going to set our
stove top heat to about medium-low. You
will just want to cook this on
medium-low stirring pretty frequently
until the sugar is completely dissolved and melted.
Once this comes to a boil, we can go ahead andremove it from heat and we're going to pour it over our cucumbers and our onions
now make sure you stir your onions and your cucumbers together with this vinegar mixture so that all of the
onions and all of the cucumbers get nicely coated.
Once you've gotten everything thoroughly mixed, you'll want to try and get as many of the cucumbers
and onions submerged as you can, but not
everything is going to fit under that liquid and that's ok.
All that's left to do at this point is let the refrigerator work its magic we're going to cover these pickles and let them sit in the refrigerator overnight.
These have been sitting overnight and they are ready to enjoy.
Honestly my husband and I
usually eat these pickles right out of
the bowl, but I feel like pickles are
always best from served out of a jar. So
I'm going to be putting them in a jar
just for storage.
And that is how you make refrigerator pickles at home. I
really hope you guys enjoyed this recipe.
It is one of my family's favorites and I
think you are going to love it just as
much. Thank you guys so much for watching
and I will see you next time.
This is going to be my personal jar.
These are so good.
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