Most summers, though, I grew cucumbers. Lots and lots of cucumbers. And what do you do with all those cucumbers? I mean you can only eat so many on sandwiches and in salads. Make pickles of course. And while Grandma would make the standard canned dill pickles, my favorites were always the Refrigerator pickles. She always had a container of them in the fridge when we would visit, and she almost always sent some home with us too.
Several years ago Grandma's days of gardening and cooking came to an end when she moved to a retirement home. When it came time to clean out her home, one of the treasures I wanted most was her recipe box. And recipe books, many with her handwritten notes in the margins. Good memories of times spent with Grandma in her kitchen.
Now that I am an adult, and have a garden of my own, cucumbers are still one of my favorite things to grow. And what does one do with all those cucumbers? Why, make pickles of course! Inside that recipe box was Grandma's refrigerator Pickle recipe! And now, for the first time ever on the Internet, I share her recipe with you!
6 c. thinly sliced cucumbers2 c. thinly slice onions
1 1/2 c. sugar
1 1/2 c. vinegar
1/2 tsp salt
1/2 tsp. mustard seed
1/2 tsp celery seed
1/2 tsp ground turmeric
In a glass bowl (or in jars), layer the sliced cucumbers onions.
In a medium saucepan combine sugar, vinegar, salt, mustard seed, celery seed and turmeric; bring to boiling, stirring just until sugar is dissolved.
Pour vinegar mixture over cucumber/onions; cool slightly. Cover tightly; refrigerate at least 24 hours before serving. Store up to 1 month in refrigerator.
Makes 7 cups.
Grandma enjoying a moment with her Great-Grand kids, July 2011
