Grandma's Easy Refrigerator Pickles
Grandma’s Easy
Refrigerator Pickles
Let me just start out by telling you that I‘m not a pickle fan - like I’m the girl who can’t eat the bun on a hamburger if there has even been a pickle on there that has been taken off and left even the tiniest bit of pickle juice behind. I hate them.
There is literally ONE kind of pickle I have ever liked in my life, and they were my grandma’s refrigerator pickles - and I LOVED them.
I had completely forgotten about these pickles until I was back home in Green Bay the summer before last. My aunt had a huge tub of pickles that none of the kids could stop eating...and there was something vaguely familiar about the way they looked. My cousin’s little boy kept urging me to try just one...and when I did - it was like I was transported back to my childhood.
The explosion of flavors in my mouth - I couldn’t believe it. Of course, I had to ask, “Auntie, what kind of pickles are these? I don’t usually like pickles - but these are amazing!” This was at my mom’s sister’s house, so imagine my surprise when she told me they were my grandma’s recipe - as in my dad’s mom’s recipe - the totally other side of the family.
My grandma was a fantastic cook, and since she’s been gone, I’ve found myself craving many of the yummy things she used to make....BUT I didn’t have any of her recipes...until my aunt took out an old church cookbook from the 1970's. You know the kind - spiral bound made of heavy yellowed paper - with recipes from all of the ladies of the church.
Ya’ll - it was a treasure trove. My grandma’s recipes were in every section! I’ve been cooking my way through them - and these pickles have quickly become a family favorite - so much so that my sister has requested them for every family gathering since I first started making them two years ago. And...they’re SO EASY to make! So, without further ado, here is the recipe for my grandma’s super easy, super yummy refrigerator pickles!
INGREDIENTS
6 English cucumbers, sliced thin
1 yellow onion, sliced or diced
1 red bell pepper, sliced or diced
1 yellow bell pepper, sliced or diced
1 Tbsp. salt
2 cups white sugar
1 cup white vinegar
1 tsp. celery seeds
1 1/2 tsp. mustard seeds
3/4 tsp. turmeric
INSTRUCTIONS
Mix the first five ingredients in a big bowl and let stand for at least two hours, stirring occasionally. After two hours, drain off the liquid that has formed. Mix in the sugar, vinegar, celery seeds, mustard seeds, and turmeric. Let stand in the refrigerator overnight. Put up in Mason jars, plastic covered dishes, or whatever containers you like - just know that the turmeric will stain plastic containers, so beware! Keep refrigerated up to 4 months - but they won't last that long! Enjoy!
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