Fridge Pickles

Here, in the heart of Minnesota, nothing says "Summer" quite like a fresh batch of fridge pickles. I will never forget the first time I had them. Our next-door neighbors were retired farmers, and our kids affectionately referred to them as "T" and "Grandma Lucille". They were the most wonderful neighbors anyone could ask for.

Grandma Lucille is the one who taught me to make fridge pickles, and I still use her recipe today.

She has long since passed from us, but her love for canning and sharing her knowledge will be in my heart forever.

Tools needed:

Sharp knife or mandolin

Cutting board

Measuring spoons and cups

Whisk or spoon

Mixing bowls

Storage container(s) with lid(s)

Ingredients:

7 cups of sliced cucumbers

1 large onion

2 cups of sugar

1 cup of white vinegar

1teaspoon of celery seed

1 tablespoon salt

Directions:

Thinly slice the cucumbers and onions after washing them. Place the slices in a large mixing bowl. Sprinkle salt over them and mix well. Allow them to sit for 1 hour.

In a separate mixing bowl, combine the sugar and vinegar, stirring thoroughly to dissolve the sugar. Set it aside.

After an hour, pour off the excess water from the cucumbers and onions. Sprinkle the celery seed over them and mix well.

Transfer the cucumber mixture to your storage containers and pour the sugar-vinegar brine over it. Use a spoon or knife to eliminate any bubbles, ensuring all cucumbers are submerged.

Cover the container and store in the fridge. You can enjoy them right away or let them sit for a couple of hours.

These will keep in the fridge for quite a while. I am not sure of the time frame because they get eaten pretty quickly around her.

Tips:

Cut off the ends of the cucumbers, then take each end and rub it against the end you cut off. This will remove any "bitter" (also known as Cucurbitacin) from the cucumbers. Wash the bitter (white foamy substance) off, and the cucumbers are ready to eat. I have been doing this since I was a kid. Momma taught me to do this. I never knew the "scientific" reason behind it, but according to a Bing search, Cucurbitacin is the white foamy substance in cucumbers that leads to bitterness. This compound is naturally produced by cucumber plants to defend against pests. It is primarily found in the leaves, stems, and roots, but can also be present in the fruit, especially at the stem end and just beneath the skin. To minimize bitterness, cucumbers are often "milked" by rubbing the flat ends together, which releases the cucurbitacin and results in a fresher, less bitter taste."

The stem end of the cucumber where most of the bitter will be

The stem end cut off

The blossom end cut off

The stem end showing the "bitter" or Cucurbitacin