Picture: Lewis Owen Tolman and Esther Annie May Walker Tolman
Contributed by Allyson Snow Schmid.
The smell of warm cucumbers and dirt reminds me of my great grandparents, Lewis Owen Tolman and Esther Annie May Walker Tolman. I like to eat my cucumbers straight out of the garden, standing in the rows, with a salt shaker in one hand, and a cucumber in the other. That’s how I grew up eating cucumbers out of my great grandparent’s garden on Lake Ray Hubbard in Dallas Texas. My grandfather, Emerson Odell Tolman-Papa to me-would drive me to their home on the lake to visit, and more importantly, to fish. We would always make a stop in the garden to snack on a few cucumbers.
Grandma Tolman always had a gallon of her Refrigerator Pickles on hand. Likewise, my mother always had a similar jar in our fridge at home. These sweet pickles are easy to make and require no processing. Give them a try!
Annie Tolman’s Refrigerator Sweet Pickles
Mix in large bowl:
4 cups sugar
4 cups vinegar (white or apple cider)
1/3 cup plain salt (not iodized)
1/4 tsp turmeric
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
In gallon jar (or 4, 1 quart jars) place sliced, unpeeled cucumbers and alternate with layers of sliced onions (about 2 medium onions). Pack tightly in jars and pour liquid over them. Put lid on and refrigerate. They will be ready to eat in 7 days. These can be kept in refrigerator for up to 8 months. Juice can be reused during this time if all the cucumbers are eaten. Needs no processing.