We’ve been getting lots of cucumbers from the garden in the past couple of weeks–far more than we can eat. And between being at the lake every other weekend and recovering from surgery (and then a nasty bout with the flu), I just have not had the time or the energy to do any canning.
So, last night I decided that I absolutely couldn’t bear for my beautiful lemon cucumbers to go to waste, and I whipped up a couple of batches of Refrigerator Cukes.
This is a recipe I got from my mom, which I believe she got from her mom. . . an oldie, but definitely a goodie.
It’s SO simple–you basically just slice the cucumbers, then sprinkle them with some salt and let them sit for a half an hour. Then you mix in some sliced onions, vinegar, sugar, celery seed, and mustard seed. Put them in jars, and you’re done.
This recipe does not need processing in a canner, which means, of course, that you have to store them in the refrigerator (hence the name).
Now, although these last quite a while (months) in the fridge, there’s no way we will get through this many while they’re still at their best. So I’ll bring these to the lake this weekend and share with my parents, siblings, nieces, and nephews.
That’s SO much more fun than letting them go to waste.