Fresh Refrigerator Pickles – Keane’s Favorite

We often double or triple this recipe and enjoy it for several days. You can never make too much. Use long cucumbers, short ones or even the round lemon types, adjusting for size. If firm seeds have developed, scoop out the centers with a spoon before slicing.

3 long cucumbers or 5 medium, peeled
1 sweet green pepper
1 sweet red pepper
1 medium onion
1 tablespoons salt
2 teaspoons celery seeds
¾ cup sugar
½ cup cider vinegar

Cut cucumbers into 1/8” thick slices. Cut pepper in half, remove seeds and thinly slice pepper. Peel onion, cut in half and thinly slice. Mix cucumber, pepper and onion slices with salt and celery seed. Let stand for one hour. Combine sugar and vinegar, pour over vegetables, mix well, cover and refrigerate. Pickles are ready to eat in about a day. Store in refrigerator for up to one month. This makes about 5 cups of delicious bread and butter type pickles. Sometimes, Keane reduces the sugar, uses fresh dill instead of celery seed or adds a spicy pepper to the mixture. It’s wonderful to have a jar of these to pull out of the refrigerator on a summer day. It’s good enough for lunch, especially with a scoop of cottage cheese on the side.

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Heirlooms Disappearing

This year I have never seen so many heirloom varieties disappear from the seed trade. Two apparent casualties worthy of resuscitation are Kyoto Long Cucumber and Touchon Carrot. Carrots and cucumbers require careful isolation so it is hard to produce more than stock seed on our own.

Seed Savers do a fine job of retaining varieties, but often not in commercial amounts. What should we do with an heirloom vegetable we love? Grow it, buy it, eat it, and ask for it at nurseries and farmer’s markets.