I just made a big ass batch of refrigerator pickles.

[HopeHoops]

I always loved them as a kid. The paper published a simple recipe today (same section with the comics) and it reminded me that I hadn't had them in a long time. The grocery store had local pickling cukes, and even though I've got my own salad cukes, I went with them because they fit the need better. Of course I modified the spicing, adding our garden-grown dill and parcel, but I was a bit shocked to find that the liquid amount was only half of what was needed!

Anyway, they are cooling on the stove and I've already snitched. They're yummy.

[KamaAina]

1. I usually make mine with cucumbers.

Although if I were to use refrigerators, I'd probably get my RDA of iron. :P

[dixiegrrrrl]

2. "adding our garden-grown dill and parcel,"

Unconfuse me, pls..

parcel?
did you mean...parsley?

Care to post the recipe?

[HopeHoops]

3. No, parcel (read on - recipe included)

Parcel is a parsley like herb (looks like it, larger leaves) but it TASTES like celery - even the stalks. Grow some next season - you won't be disappointed.

The recipe is fairly simple.

You'll need a glass casserole dish with a lid.

Four largish pickling cukes (about the size of the Claussen whole kosher dills) and a medium onion (Vidallia if you can score it).

Slice the cukes really thin. Halve the onion end-to-end, set it on the cut side and halve each again cross-wise. Then slice it thin.

Spread half of the cukes out in the dish, then half of the onion, the other half of the cukes, and the rest of the onion.

Boil 3 cups of white vinegar with 1 1/2 cups of sugar along with your spices of choice.

Obviously, spicing is a personal matter. I used dried dill from our garden, fresh parcel, a generous amount of thinly sliced garlic, black mustard seed, fresh cracked black pepper, a small amount of salt, and celery seed. Dried hot pepper is good if you like it. Be creative. Amounts are all "to taste", but generally 1/2 tsp - 1 tsp for each.

Let the mixture boil for about a minute after it starts rolling and pour over the cukes and onions. Cover the dish and let it sit until it is cool. Take off the lid and seal it with plastic wrap. Replace the lid and seal it again. Leave it in the fridge for four days (pant, pant, pant) and then enjoy. It will keep about a month or so. If the cukes start to get soggy, it is getting old, but it usually won't last long enough for that.

Obviously you can adjust anything in the recipe. If they come out too sweet, cut down on the sugar the next time.

[dixiegrrrrl]

4. This is wonderful. Thank you.

We had pickling cukes coming out of our ears for weeks, until recently, and will have them again when the temps drop back into the 80's. I will save this recipe. We have flat Italian parsley.

[arbusto_baboso]

5. I don't think I would want to try anything from an "ass batch".

But maybe that's just me.