Tangy & Refreshing Fridge Cukes & Onions

Share

These things are addictive! It’s almost impossible to stop eating them once you fork a few out of the jar! LOL The great thing about this simple little recipe is, these jars of Fridge Cukes & Onions make great gifts. There doesn’t have to be a special occasion to give them either. Do it just because it’s fun to put a smile on your friend’s face. 😊 Tangy & Refreshing Fridge Cukes & Onions | Culinary Craftiness

Tangy & Refreshing Fridge Cukes & Onions

4-5 long cucumbers, sliced (thinner will absorb more flavor faster; thicker will remain crunchier longer)
1-2 large onions, peeled and sliced (whichever kind you like best and however much you like)
Optional: 1 green bell pepper, sliced
1 cup sugar
1 cup apple cider vinegar (or white vinegar)
1/2 tsp. salt (or to taste)
2 tsp. mustard seed
2 tsp. celery seed

Wash the cucumbers. Peel them or not, whatever you prefer, then slice.

Peel and slice the onions into thin strips. Pack cucumbers and onions mixed together into quart or pint-sized lidded jars. The number of cucumbers and jars aren’t an exact science. It all depends on the size of the cucumbers so you’ll have to see what you end up with as you go. Start with one cucumber and pack it in the jar and plan accordingly from there.

Whisk together the rest of the ingredients in a large pourable vessel like a 4 cup measuring cup. Pour or ladle liquid over cucumbers to cover them. Screw on lids tightly. Shake to distribute the spices. You may need to make more brine if you end up with more jars of cucumbers.

Refrigerate for several hours before serving. The longer they stay in the brine, the better they get. Store up to a month (the vinegar preserves them).

To serve, add diced tomatoes if desired.fridge-cukes-onions-culinary-craftinessTangy & Refreshing Fridge Cukes & Onions | Culinary Craftiness

Tangy & Refreshing Fridge Cukes & Onions
Recipe Type: Salad
Cuisine: American
Author: Melissa Woolard | Fridge Cukes & Onions
Prep time:
Total time:
Ingredients
  • 4-5 long cucumbers, sliced (thinner will absorb more flavor faster; thicker will remain crunchier longer)
  • 1-2 large onions, peeled and sliced (whichever kind you like best and however much you like)
  • Optional: 1 green bell pepper, sliced
  • 1 cup sugar
  • 1 cup apple cider vinegar (or white vinegar)
  • 1/2 tsp. salt (or to taste)
  • 2 tsp. mustard seed
  • 2 tsp. celery seed
Instructions
  1. Wash the cucumbers. Peel them or not, whatever you prefer, then slice.
  2. Peel and slice the onions into thin strips. Pack cucumbers and onions mixed together into quart or pint-sized lidded jars. The number of cucumbers and jars aren’t an exact science. It all depends on the size of the cucumbers so you’ll have to see what you end up with as you go. Start with one cucumber and pack it in the jar and plan accordingly from there.
  3. Whisk together the rest of the ingredients in a large pourable vessel like a 4 cup measuring cup. Pour or ladle liquid over cucumbers to cover them. Screw on lids tightly. Shake to distribute the spices. You may need to make more brine if you end up with more jars of cucumbers.
  4. Refrigerate for several hours before serving. The longer they stay in the brine, the better they get. Store up to a month (the vinegar preserves them).
  5. To serve, add tomatoes if desired.
Share

About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

Let's talk!

This site uses Akismet to reduce spam. Learn how your comment data is processed.