Recipe from Amy Lyons
As a kid growing up on a farm in Wisconsin, food was a part of our everyday lives. We had a cellar downstairs in our basement that I would call ‘The Cave’ and routinely hunt for salamanders among the hundreds of jars of canned goodies that lined the dirt walls.
I woke up to a lot of smells wafting up the stairs from the kitchen to my bedroom…from bread and cookies to sauerkraut and yes, vinegar for the pickles.
I hardly associated that distinct smell of vinegar with the delicious flavor of the pickles my mom would make. I’d just like to share this quick and easy recipe for refrigerator pickles that my mom gave me that was my grandma’s.
Just a reminder to come on down to the farmer’s market, as local, organic, and sustainable ingredients make for the yummiest pickles around!!!
Grandma Erma’s Refrigerator Pickles
•3 cups sugar
•1/3 cup salt
•3 cups white vinegar
•1 tsp mustard seed
•1 tsp celery seed
•1 tsp turmeric
Stir and let stand for 1 hr to dissolve
While this is sitting, chop and place into jars or a big container:
•3 quarts sliced cucumbers
•3 green peppers
•3 to 4 onions
(I personally like adding a few cloves of garlic, too!)
Pour syrup over and chill. They will keep in the fridge for up to a year! I hope you enjoy them as much as I have over my life!
