Mrs. Chappo's Pickles

Mrs Chappos pickles done small

Mrs. Chappo was our neighbor when we lived in Elyria, Ohio in the late 70’s/early 80’s. She was a wonderful gardener and cook. She shared this pickle recipe with me one hot summer afternoon when we both had an abundance of cucumbers in our gardens. I have made it every summer since. I have named the recipe in her honor.

This is a very quick refrigerator pickle. We use it for “just plain eating”, in egg salad, tuna salad, potato salad, on burgers, or on any sandwich that needs a bit of crunch and a sweet sour kick. I am especially fond of toasted cheese sandwiches with a side of Mrs. Chappo’s pickles.

You will need:

6-8 unwaxed, washed cucumbers with their ends cut off
4-6 or so onions

cukes and onions for pickles small

This recipe fills a one gallon container. I use a glass gallon jar or a gallon glass pickle crock. I found my crock at Goodwill. Keep in mind that the container you use will have to fit into your refrigerator.

pickle containers small

I use my E-Z slicer to thinly slice the washed cucumbers directly into the container.

Mrs. Chappo's pickles being sliced smal

Slicers are notorious for slicing fingers so puhleeze! use the finger guard when the cucumber gets anywhere close to the sharp cutter. The finger guard has prongs that hold the cucumber . . . . .

mandolin finger guard 1small

and a “pusher” on the top that pushes the cucumber into the cutter as it gets shorter and shorter. The picture shows the finger guard sitting at a slant but when you slice with it you hold it upright.

Mandolin finger guard 3 small

Fill the jar/crock layer by layer: sliced cucumber, sliced onion, 1 clove of garlic/sliced, a sprig of dill, and mix it all up with your hand. Continue to add and mix layers until the jar/crock is filled about 1- 2 inches from the top. Set the filled jar/crock aside and . . .

Mrs Chappo's pickles full crock small

add to a non-reactive pan:
3 cups white vinegar
3 cups sugar
1/3 cup canning/pickling salt, do not use iodized salt as it contains iodide, dextrose – a stabilizer, plus other chemicals that prevent caking and can discolor your pickles
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon turmeric
4 cloves of garlic
a few sprigs of fresh dill
Heat this mixture slightly, just enough to dissolve the sugar and salt.

Mrs. Chappo's pickle brine small

Cool the brine to barely warm and pour it over the cucumbers and onions in the jar. I push the cucumbers under the brine to mix everything well, cover the jar/crock, and refrigerate it.

Mrs Chappos pickles in brine 2 small

The pickles usually float for a few days and then, as they absorb the brine, they settle to the bottom of the container. If you have your pickles in a jar with a lid you can give them a shake once a day for a few days. I usually take my crock out of the refrigerator once a day for the first few days and give them a quick mix up.

Mrs Chappo's pickles floating small

Store the pickles in the refrigerator, covered – they keep for months. The recipe I was given said to taste in 6-7 days but we can never wait THAT long. It is GOOD even the first day! I have made this recipe for a pickle class – actually I made it a only few hours before class – just to show how it looked. I shared the pickles and comments included: “I am making these tomorrow!” “Oh, wow!” A very quiet and repeated “OMG!” And – several “Yums!” When Greg and I work together – one of us slicing and layering and one of us making the brine, we can have these pickles done and in the refrigerator in less than 1/2 hour. And a well spent 1/2 hour it is! I repeat . . . Yum!

Mrs Chappos pickles done small

Hey from the farm,
Fran The Country Cousin

 

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