I visited my daughter Rebecca and found that she had made refrigerator pickles. It had never occurred to me to make a small batch of pickles and simply refrigerate them. I searched the web for pickle recipes and found that refrigerator pickles are no different than pickles you process in a water bath. However, the crispness of the pickles does differ. Refrigerator pickles, because they have not gone through a 10 minute bath of boiling water, are brighter in color and crisper.

For these pickles, I used farm stand cucumbers. The cucumbers are unwaxed but do need to be well rinsed. I don’t think that waxed, grocery store cucumbers would work well in this recipe.

This recipe can be used for “canned” pickles. If so, use 6 pint size jars and sterilize them. Sterilize the jar tops. Proceed as with refrigerator pickles, but them process them in a canner water bath for 10 minutes. Remove the jars from the canner and place on a clean kitchen towel for 24 hours before moving them. The jar tops should have popped and be concave. These pickles have a year shelf life if kept in a cool, dark place.

Ingredients:

3 pounds unwaxed cucumbers

2 large sweet onions

3 cups apple cider vinegar

3 cups water

¾ cup sugar

3 tablespoons sea salt

1 teaspoon coriander seed

1 stick of cinnamon

1 teaspoon cloves

1 teaspoon whole allspice

1 teaspoon yellow mustard seeds

2 bay leaves, 

2 pieces crystalized ginger, optional

Directions:

Wash 6 pint size jars or 3 quart jars and their lids with warm, soapy water & dry, or, simply run through a dishwasher!

Rinse the cucumbers making certain they are nice and clean. Spread on a clean kitchen towel or two and allow to dry.

Meanwhile, measure out the pickling spices. Crumble up the bay leaves and break up the cinnamon stick into small pieces.

When the cucumbers are dry, slice them and the onions about 3/8” thick.

Mix the cucumbers and onions in a large pan and begin to pack them into the jars.

Make the brine: In a saucepan, over medium heat, bring the water, cider, sugar, salt  and pickling spices to a simmer until the sugar and salt are dissolved.

Carefully pour the liquid into the jars with the cucumber/onion mixture, or use a canning funnel, leaving about ½” of space on top. Screw on the tops.

Once the jars are filled, allow them to cool and then refrigerate. Wait 24 hours to eat the pickles. They will keep in the refrigerator for a month.

If you are canning the pickles, place the sterilized tops on the jars and process for 10 minutes. Remove from the canner, place on a clean kitchen towel and do not move for 24 hours. Check to make certain that the tops have all “popped” and the little circle