Free Recipe Virginia Sauer s Fridge Pickles

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Virginia Sauer s Fridge Pickles Recipe

1 qt Sliced unpeeled cucumbers;
-(1/8th – 1/4th inch thick)
-(about 1 1/2 pounds, or 2
-1/2 cucumbers, scrubbed,
-ends discarded) I use a
-food processor for this.
1/2 c Thinly sliced onions; (about
-4 ounces)
2 Garlic cloves; peeled and
-quartered
1-1/2 tb Salt
2 qt (2 trays) ice cubes or
-crushed ice
3/4 c Granulated sugar
3/4 c Distilled white vinegar
2-1/4 ts Mixed pickling spices

Virginia Sauer s Fridge Pickles Preparation

This was originally posted by Virginia Sauer and is wonderful. (These are the easiest pickles I have ever made. They have a wonderful, fresh taste, and can either be processed or simply stored in the refrigerator.) . Drain sliced cucumbers on rack. . Combine cucumbers, onions, and garlic. . Add salt; mix thoroughly. . Cover with crushed ice or ice cubes. Set aside for 3 hours. . Remove garlic cloves. . Drain thoroughly in colander. . Pour sugar, vinegar, and pickling spices into 3-quart saucepan. Bring to a boil. . Add drained cucumber and onion spices. . If using the refrigerator pickle method (which is what I do): – Heat 15 minutes. – Pour into hot, clean jars. – Store in refrigerator. . If you are instead going to process the pickles: – Heat only 5 minutes. – Pack loosely into clean hot pint jars to 1/2-inch of top. – Adjust jar lids, and process in boiling water for 5 minutes, beginning to count processing time as soon as water in canner returns to boiling. – Remove jars and complete seals if necessary. – Set jars upright to cool. Yield: Approximately 1 Quart Variation: Although I have not yet tried this, the lady who gave me the recipe says that it can be quadrupled, using 4 quarts (6 lbs, or 10 medium) cucumbers, 1 pound (12 – 15 small white) onions, 2 large garlic cloves, 1/3 cup salt, 2 trays ice cubes, 3 cups sugar, 3 cups vinegar, 2 tablespoons mustard seed, 1/2 tablespoon celery seed, and 1/2 tablespoon turmeric). Posted to EAT-L Digest by Mary Hathaway <paraducks1@JUNO.COM> on Mar 9, 1998

Cooking Temperature:

Recipe Serves: 1

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