The Serpent’s Tooth Suppers: Aunt June’s Refrigerator Pickles Recipe

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The Serpent’s Tooth Sunday Suppers

Austin is now the trendy number one city, but back in the eighties it was more laid back – not so many skyscrapers and urban hipsters. Just outside of town, you'd be likely to run into old cowboys, ranch hands, and a diamondback or two. And just maybe – an accidental death not as accidental as it seems…

It’s BBQ season now, and we can all smell the mouth-watering aromas floating in the air around us. This tremendous recipes is from Different Drummer’s novel, The Serpent’s Tooth: A Texas Mystery, which ends with a glorious outdoor feast. Today’s recipe is from the wife of Chris Cavescroft, a character in The Serpent’s Tooth. 

CHRIS CAVECROFT: Owner of the patch of land next to Charlotte’s, he shares a disputed fence line and pond with Henry, who was about to sue him over it before his demise.  With Henry gone, that worry disappears.

Aunt June's Refrigerator Pickles

“Here is the recipe that I got from my Aunt June, who was a farmer's wife in south central Minnesota. The recipe is a great way to enjoy all those cucumbers that appear in August.” –Judy Reisner       

 3 cups apple cider vinegar

·       3 cups sugar

·       1/3 cup salt

·       1 tsp celery salt

·       1 tsp mustard seeds

·       1/2 tsp turmeric

Sliced onion (1 large or several small as desired)

Peeled and sliced cucs ( ten to twelve depending on the size)

2 quart jar or 2 one quart jars.

Warm the first six ingredients to dissolve the sugar and release the flavor of the spices. Pack the jar with cucumbers and onion mix and pour the liquid into the jars. Keep refrigerated. They are ready to enjoy in a few hours. As they get used up you can add additional cucumbers to the brine for more pickles.