Confidence in the Kitchen: Sharing Cooking Experiences with Your Preschool Child

This post was featured in The Gazette yesterday. I discovered that I had an error in the recipe! The second ingredient should be 4 cups of SUGAR, not 4 cups of vinegar. The recipe as well as the accompanying preschool directions and printable recipe have been corrected. I apologize for my error.

Great Aunt Elizabeth’s Refrigerator Pickles are famous in our family for being delicious and very easy to make. They require no canning, spending about two weeks in the refrigerator to become pickles instead. This is a fun ongoing project to do with your protégés. Once pickled, they’re very good with a sandwich, a hamburger or even as a snack on their own. Our grocery store was having a super sale on cucumbers, so I decided to take advantage and make a big batch. You’ll need a gallon jar to make these pickles, or several quart jars. I saved some jars from prepared spaghetti sauce and they worked just fine. Pack the cucumbers in tightly and pour the brine up to the neck of the jar if using smaller jars.

The ingredients are simple as you’ll see:

4 cups white vinegar  

4 cups sugar  

1/2 cup salt  

1/2 teaspoon turmeric  

1 1/2 teaspoons celery seed  

1 1/2 teaspoons mustard seed  

3 medium onions, sliced thin  

5-8 cucumbers, depending on size to fill a one gallon jar, peeled and sliced

click here for Refrigerator Pickles recipe with preschool instructions