Fridge Pickles

Is there really anything much better than pickles? I mean seriously this may sound pathetic but I have a deep love for all things pickled. (as seen in Pickle Fest) I know this fascination started at a young age, my father regularly tells a story of how when I was about three waitresses knew to get me pickles on demand whenever they saw me. Its true, pickles truly make me happy still to this day, when I was pregnant I even joked that my kids were floating around in pickling brine and now that my boys are growing into little men, I make pickles with them every summer and its just something that I absolutely adore. (and they do too!)

I was at the grocery mart and for the first time in who knows how long I saw pickling cucumbers, that actually looked fresh and delicious! So I picked out a few pounds ran home and made these. Its so easy my six year old could do it, yet its highly rewarding and satisfying. The hardest part is just waiting for them to cure, to be honest I rarely ACTUALLY wait to take bites here and there. They are absolutely best about a week after they are made and theres really nothing comparable to home made pickles, yeah the bread and butters from the store are great but these are truly fantastic! 

Fridge Pickles:

3 pounds pickling cucumbers sliced into 1/4" slices

1 small onion sliced thin

Brine:

1- 1 1/2 cups water  *see note

1 1/2 cups white vinegar

1 1/2 cups sugar

1 teaspoon ground mustard powder/and or mustard seed

1 teaspoon celery seed

1 teaspoon tumeric

1/2 teaspoon salt

1/2 teaspoon garlic powder 

1 tablespoon pickling spice 

1 teaspoon curry powder 

In a medium sized pot combine all of the brine ingredients and bring to a boil, simmer 5-10 minutes. Allow to cool slightly. In a large canister, old pickle jar, or mason jars place the sliced cucumbers and onion. If your using multiple jars you'll want to divide the onion between each jar. Pour brine over top and seal. Place in the refrigerator 3-4 days before eating. They are absolutely best after a week. They are stable for 1-3 months, although I doubt they will last that long. 

Note: I prefer a little less water so its a bit more sweet and sour, if you add more water the flavor will be a bit more mild