Real Recipes From Real Home Cooks ®

refrigerator pickles my way

(3 ratings)
Recipe by
Leila Rockwell
Sublimity, OR

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.

(3 ratings)
yield serving(s)
prep time 1 Hr 30 Min
method Canning/Preserving

Ingredients For refrigerator pickles my way

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

How To Make refrigerator pickles my way

  • 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.
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