Ingredients
Scale
- 2 pounds of cucumbers
- 3 teaspoons salt
- 3/4 cup chopped onion
- 1 cup white vinegar
- 1/2 cup water
- 1 1/2 cup sugar
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 3–6 cloves garlic – peeled, bruised, and halved
Instructions
- Wash and dry 4 pint jars, with lids and bands. You will likely use 3 of them, maybe 4, depending on how big you cut your cucumber slices.
- Wash the cucumbers and slice them thin. The easiest way is to use a mandolin slicer– it saves so much time and ensures that your pickles are a uniform thickness.
- Layer your cucumbers, salt, and onion in a large bowl or pot. Toss to combine completely. Cover and set aside for about an hour.
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To make the brine, combine vinegar, water, sugar, garlic, celery seed, and mustard seed. Bring boil, while stirring occasionally. Gently boil for about 2 minutes until all of the sugar has dissolved.
- Drain the excess liquid from the cucumber and onion mixture. Pour the brine over the cucumbers. Stir gently to combine. Cover and allow to set for about 10 minutes.
- Fill your jars with the pickles, making sure each jar has at least one piece of garlic in it. Fill with enough liquid to cover all of the pickles. (Note: if you run out of brine, you can use a mixture of white vinegar and water to top off each jar.)
- Allow the jars to cool and then place in the fridge for at least 24 hours before eating. These sweet refrigerator pickles will stay good in the fridge for about 8 weeks! So don’t let all those fresh cucumbers go to waste- preserve them quickly and easily- with no canning experience needed!