Okay, so a while ago I posted this picture /\ and asked if you guys would like the recipe. The response was positive. 🙂
This recipe is easy to make, and it requires absolutely zero pickling skills. Yay! You don’t have to sterilize the jars or anything… Just make sure you have the ingredients and a fridge, and you’re good to go! My Oma used to have a big jar of these pickles in her fridge all the time, and while I must confess that my childhood self didn’t particularly care for them, they have grown on me over the years. Even though I still don’t like sweet pickles in general… These are an exception.
Now before I get into this, I’d like to give credit where credit is due. These beautiful pickles were made by my sister Becky, with the help of another sister, Keturah. Since Becky is the one in charge here, I’d like to introduce her a little bit.
Becky is my fabulous website making, P.G. Wodehouse reading, gadget loving, makeup artist extraordinaire sister. 🙂 She is interested in a great number of things, but recently she’s been enjoying (and so have I, I must confess) BBC’s “Sherlock,” and cooking random bits of gourmet this or that which she feels inspired to make, ranging anywhere from Korean kimchi to fajita salad to Mennonite refrigerator pickles. She says that the fact that she rarely cooks makes her creations extra special when they do come around… They’re like that rare treat that you only get on holidays. 😉 I have to say, it’s kind of true. She’s pretty much good at anything she puts her hand to.
So, here’s a treat for you: One of Becky’s rare delicacies. These pictures were taken when Becky made these pickles for my sister Leah’s wedding this past July. She made about 30 jars, I think – 1 per table.
I kind of decided I wanted to post these pictures when MANY people kept asking for the recipe after the wedding… It’s a lot easier to send them to a blog post than it is to write out the recipe a thousand times. 😉
So here it is… The famous pickles!
Mennonite Refrigerator Pickles
(Makes enough for a 1 gallon jar or 8 pint jars)
Cucumbers, enough to fill the jar
Wash and slice the peppers, onions, and cucumbers. Pack into a gallon jar until it is full, or layer into pint jars.
For the Brine:
2 c. sugar
2 c. vinegar
2 Tbsp. salt
Combine in a small pot, heat to dissolve, and pour into jar (will only be 1/2 full). Don’t seal; refrigerate at least 3 days before eating, or to taste. Keep refrigerated.
Note: Becky also used mustard seeds in her pickles (just a few sprinkled on top), as well as a bit of apple cider vinegar in the brine for some extra kick.
And with that, I will sign off. Becky’s in the kitchen, and I smell bacon.