Sweet Refrigerator Pickles, Grandma's Recipe

With the help of Grandma's recipe and cucumbers, we decided to make sweet refrigerator pickles. 

Our family has enjoyed these during summer meals at her house for quite some time, and it is completely normal to find her homemade pickles in the center of the table. We will either pick at these or enjoy their delicious taste on a ham sandwich.

This simple recipe can be made by anyone, even the least experienced chef. Although these directions are geared toward simple refrigeration, since this is what Grandma does, these steps could also be adjusted for canning and preservation. 

To Make Grandma's Sweet Refrigerator Pickles:

Luckily, Grandma's garden was full of fresh cucumbers and onions that were ready to be harvested. According to her, the smaller cucumbers will make the best pickles.

Using a gardening apron is extremely helpful for carrying large supplies of vegetables, just like this! 

Now it's time to head to the kitchen, gather some other ingredients, and prepare our vegetables. Don't forget to wash the cucumbers and onions after you empty your apron, or you'll be in a real pickle!

Begin by using a sharp knife to cut up the cucumbers and onions. Grandma suggests to be sure that they are thinly sliced for the best results. Be sure to watch that your fingers do not get cut! Combine these vegetables in a bowl with salt, then mix these firmly with your hands. Let them sit in the bowl for at least an hour. This allows the juices to be drawn out of the cucumbers and onions.

While you are waiting for the vegetables to sit, it is time to make the brine. Find a seperate pan to combine sugar, white vinegar, and celery seeds. Boil and stir these ingredients for a minute or two, using either a hot plate or stove. The more sugar you add, the sweeter the brine will be, and so will your pickles. Keep this mixture separate from the pickles for now.

Drain the excess juices from the cucumbers and onions using a strainer. There will be more than you might think.

Pack your Mason jar full with the vegetables. You may want to push these down into the jar to create less air pockets within the jar. 

Pour the brine of boiled ingredients into the jar, which will serve as the pickle juice. You may want to use a funnel if you notice that you are struggling with pouring the brine from the pan into the jar. 

Lastly, use a reCAP Mason Jars POUR lid or FLIP cap to seal the top of your pickle jar. Keep it in the fridge for preservation purposes, and enjoy your homemade pickles as a small snack or an addition to a larger meal.