Refrigerator Pickles My way

Leila Rockwell

By
@leilaroc

This is an old recipe from the newspaper many years ago, and has become on of my favorites. Give it a try and let me know what you think.


Featured Pinch Tips Video

Comments:

Serves:

depends on the amount of pickles you use

Prep:

1 Hr 30 Min

Method:

Canning/Preserving

Ingredients

3 large
regular cucumbers unpeeled
1 medium
sized green pepper
1 medium
sized onion
1 Tbsp
salt
2 tsp
celery seed
3/4 c
sugar
1/2 c
white vinegar

Directions Step-By-Step

1
Cut the cucumbers in slices about 1/16 inch thick. I prefer using a kitchen knife instead of processor.
2
Chop the green pepper, ( be sure and remove the seeds and stem) and chop the onion. Combine vegetables and cucumbers in a large bowl or jar and sprinkle with the salt and celery seed. Stir gently and let stand for about 1 hour.
3
Combine sugar and vinegar and stir to dissolve sugar. Pour over vegetables and stir to blend, stir gently and let stand for about 1 hour

Pickles are ready to eat in a day but better the second day. Store covered in refrigerator. Makes about five cups.
I usually double or triple my recipe.
4
Use fresh cucumbers and they will be crunchy up to three weeks. You can serve them as a relish to go with meals or just enjoy them for a snack.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American