You’ve come a long way baby! When I was a just a kid mason jars were simply jars grandma used when she canned her garden vegetables. By the time I turned 20 something, the mason jar had evolved into a cool way to serve iced tea. Although I’m now past my prime, these mason jars are still HOT!!!! Beyond both canning jars and drinking mugs, you can find a plethra of uses for mason jars including recipes for dinner rolls, layered salads, quick and easy dinner mixes and delicious desserts from cute cupcakes and cobblers to coconut cream pie! This month’s Recipe Redux theme challenges members to showcase what we like to make in a jar.
So what do I like to make in a jar? Hmm. Apparently I am a late adopter on this one because, I have nothin’! Diddly. Squat. Zip. Zippo. But there is this one recipe that I have been meaning to make all summer long and it just so happens to be made in a jar: Mom’s refrigerator pickles. How’s that for sweet serendipity?! Now, although this recipe is in keeping with the mason jar’s veteran image, don’t let that fool you, these old fashioned pickles are guaranteed to whet your appetite!
I made these pickles a few days before I left for Missouri to visit my son at the Zou. Upon my return, they’ve gotten even better. Sweet, crisp and crunchy, these green gems are perfect for snacking or adding to a sandwich. My nest may be empty, but my refrigerator is full…. of Mom’s refrigerator pickles. Be sure to check out the links at the bottom of this post (I know I will) where you are sure to find lots of fun, creative foods to make in a jar!
What do you like to make in a jar?
Mom’s Refrigerator Pickles
- You will need jars specifically made for canning; to hold a total of 2 1/2 quarts.
for pickle slices
- 6 pounds pickling cucumbers
- 4 medium sweet onions (about 3 pounds)
for pickling solution
- 4 cups sugar
- 4 cups vinegar (5% acetic acid)
- 1/2 cup canning or pickling salt
- 1 teaspoon celery salt
- 1 teaspoon mustard seed
- 1 teaspoon ground turmeric
to prepare jars
1 Inspect jars to assure they are free of cracks, chips or uneven rims.
2 Inspect lids and discard any that are bent or warped.
3.Wash jars and lids in hot soapy water. Rinse and dry the bands. The bands are now ready to use.
4. Heat a pot of water to 180 degrees F and keep the lids submerged in hot water until ready to use.
5. Bring a second large pot of water to a boil. Add jars and allow them to sit in boiling water for 10 minutes. Remove jars one at a time with tongs when ready to fill.
to make the pickles
1.Wash cucumbers carefully and trim blossom ends.
2. Slice the cucumbers 1/4 inch thick. Slice onions 1/8 inch thick.
2. Prepare pickling solution by combining sugar, vinegar, salt, celery salt and mustard seed . Mix well until sugar in dissolved. This solution does not have to be heated, but heating will more rapidly dissolve the sugar and pickle the vegetables.
3. Fill sterilized pint or quart jars with thinly sliced cucumbers and onions. Cover with pickling solution, cap jars with clean lids. Label and date, and store in refrigerator at 40 degrees F for up to one month. This pickle is not heat processed and must be kept refrigerated.