Wednesday, March 18, 2015

No Fuss Pickles

Homemade pickles without the canning

No Fuss Pickles

Nothing goes better with barbecue than coleslaw or pickles. This recipe is easy to make and it cuts out the sodium from canned or store bought pickles. Once you try these, you won't ever want to eat store bought pickles again!

These No Fuss Pickles are great to make if you have a garden and grow cucumbers. My last garden had cucumbers growing all over the place. I gave a lot of them away to friends and neighbors; when they kept growing, I decided to learn to make pickles.

Without further ado, here is the recipe:

  • 6 cups thinly sliced cucumbers (about 2 pounds)
  • 2 cups thinly sliced onions
  • 2 cups white vinegar
  • 3/4 cup sugar
  • 3/4 tsp salt
  • 1/2 tsp celery seed
  • 1/2 tsp ground turmeric
  • 1/2 tsp crushed red pepper
  • 1/2 tsp fresh ground black pepper
  • 4 garlic cloves thinly sliced
  1. Divide cucumbers and onions into two half-gallon mason jars.
  2. Combine vinegar and remaining ingredients in a medium sauce pan, stir well. Bring to a boil and cook for one minute. Use a canning funnel and pour mixture over cucumbers.
  3. Let cool. Cover and refrigerate at least 4 days.
Pickles may be stored in the refrigerator for up to two months.

These pickles go great with BBQ or enjoy them on sandwiches or by themselves as a snack. There is no better pickle. These remain fresh and have a crunch that you won't find with the store bought variety. They also have far less sodium. No Fuss Pickles!


Jax said...

These pickles are awesome. I've made them before and they were good in the fridge for months! Thanks for sharing and including a printable recipe.

rsseabolt said...

Thanks! I'll be making more of these very soon. I'm glad you enjoyed the recipe.