Ingredients for Aunt Linda's Refrigerator Pickles
- 4 pounds pickling cucumbers
- 1 medium onion
- 2 cups white vinegar
- 1 cup sugar
- 2 tablespoons celery salt
- 1 tablespoon canning salt
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How to Make Aunt Linda's Refrigerator Pickles
- In a medium saucepan, combine 2 cups white vinegar, 1 cup sugar, 2 tablespoons celery salt, and 1 tablespoon canning salt.
- Bring to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
- Remove from heat and let the mixture cool completely. This will take approximately 2-3 hours. Do not skip this step!
- While the brine cools, wash and prepare approximately 4 pounds of pickling cucumbers. Slice them into spears, rounds, or chips, according to your preference. Thinly slice 1 medium onion.
- Pack the cucumbers and onions tightly into a clean, sterilized gallon jar.
- Carefully pour the cooled brine over the cucumbers and onions, ensuring they are fully submerged. Leave about ½ inch of headspace at the top of the jar.
- Seal the jar tightly with a lid and refrigerate for at least 1 week before enjoying. The longer they steep, the better the flavor will be!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
107g
Fat
0g
Carbs
9g
