Refrigerator Pickles My way

Leila Rockwell


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 votes

depends on the amount of pickles you use
1 Hr 30 Min


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  • 3 large
    regular cucumbers unpeeled
  • 1 medium
    sized green pepper
  • 1 medium
    sized onion
  • 1 Tbsp
  • 2 tsp
    celery seed
  • 3/4 c
  • 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.

Printable Recipe Card

About Refrigerator Pickles My way

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

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