“The Pickle Lady” – All Time Favorite

For 30 years Syulvia Hrkal of Minneapolis became the “Pickle Lady” for her famous Refrigerator Pickles. Here’s that favorite recipe.
Photo by Ed T.

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 6-8

    cucumbers (small burpless preferred)

  • 4-6

    onions (small preferred)

  • 3

    c apple cider vinegar (5% acidity preferred)

  • 3

    c sugar

  • 1/3

    c pickling salt

  • 1

    t whole celery seeds

  • 1

    t whole mustard seeds

  • 1

    t turmeric

Directions

Thoroughly wash a gallon glass jar. Combine vinegar, sugar, salt, and spices in a bowl. Let stand still sugar is thoroughly dissolved Wash the cucumbers. Cut them and the onions into 1/8” slices. Place the slices into jar, filling it to the top. Add the dissolved brine mixture. Place cover and refrigerate. Every other day for the first two weeks, stir the pickles. Then divide them into smaller jars for sharing or easier storage. Store in the fridge for up to one year. Note Always use glass, not plastic jars. Never use pickling salt from last year. It gets stronger as it ages. Year-old salt can ruin the pickles. Make sure to use 5% apple cider vinegar. Don’t substitute. The smaller the cucumbers and onions and the thinner you slice them, the better your pickles will be.

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