sliced refrigerator pickles
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!
prep time
45 Min
cook time
method
---
yield
6 serving(s)
Ingredients
- 1 tablespoon salt (not iodized)
- 1 tablespoon mustard seed
- 4 tablespoons sugar
- medium sized cucumber (enough to fill pint jar)
- - cider vinegar (cold)
How To Make sliced refrigerator pickles
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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