sliced refrigerator pickles
(1 rating)
My aunt gave me this and easy pickle recipe. This is my first canning experience and although I sliced my finger on my first time using a Mandolin, the pickles were worth it!! This picture is right after making them. Enjoy!
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(1 rating)
yield
6 serving(s)
prep time
45 Min
Ingredients For sliced refrigerator pickles
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1 Tbspsalt (not iodized)
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1 Tbspmustard seed
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4 Tbspsugar
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mdsized cucumber (enough to fill pint jar)
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cider vinegar (cold)
How To Make sliced refrigerator pickles
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1Give water bath to jars and lids. Slice the cucumbers approximately 1/4" thick and fill a pint sized jar. Mix the mustard seed, sugar and salt together and pour over cucumbers in jar. Fill the jar to the top with cold cider vinegar. Put lid on and make sure the jar seals. Shake the jars to ensure the salt, mustard seed and sugar is all combined well. Refrigerate for a week before eating. Very easy and so tasty.
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2My jars don't show this but you need to pack the cucumbers in as many as you can get; I don't have enough in my jars.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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