Sweet Refrigerator Pickles

Patricia J.


I found these on recipezazz.com and they were posted by Queen Bea (she found them on Facebook). All I know is that they don't last long here...the longest was a week and a half before empty jar syndrome hit. The vegetables stayed crisp the whole time. I used a red bell pepper instead of a green one. It made the pickles look prettier in the jar. Very easy to make.

pinch tips: How to Shuck, Cook, and Cut Corn




Approx. 2-3 pints




4 c
cucumbers, sliced
1 large
onion, sliced, separated into rings
1 large
bell pepper, sliced in half, seeded, cut in slices
1/2 Tbsp
1 3/4 c
white vinegar
3 1/2 c
sugar or stevia
1 1/2 tsp
celery seed
1 1/2 tsp
mustard seeds
2-3 small
chili peppers, optional

Directions Step-By-Step

Mix together the cucumbers, onions, bell peppers and salt; set aside.
Place the vinegar, sugar, celery seed and mustard seed in a pot on the stove and bring to a boil.
Remove from heat and allow cooling for one hour.
If using, add a chili pepper in each of the 2-3 16-oz. jars and pack the mixed veggies into jars.
Pour the cooled vinegar mixture over the vegetables, cover and store in refrigerator.
Pat's Notes:

I used a red bell pepper to give the pickles color. These never last long here and I find an empty jar a lot!

In the summer and fall when I have my home grown cucumbers I don't peel them. If they are store bought I use a vegetable wash to clean them (the wax off the peel). If that fails I peel them.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Quick & Easy