refrigerator pickles my way

Name: Refrigerator Pickles My way
Prep time: 1 h 30 min
Cuisine: American
Ingredients: 3 large regular cucumbers unpeeled; 1 medium sized green pepper; 1 medium sized onion; 1 tablespoon(s) salt; 2 teaspoon(s) celery seed; 3/4 cup(s) sugar; 1/2 cup(s) white vinegar

(3 RATINGS)

149 Pinches 3 Photos

Leila Rockwell

Sublimity, OR

Updated on Apr 23, 2013

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.

Rate

prep time 1 Hr 30 Min

cook time

method Canning/Preserving

yield depends on the amount of pickles you use

Ingredients

3 large regular cucumbers unpeeled
1 medium sized green pepper
1 medium sized onion
1 tablespoon salt
2 teaspoons celery seed
3/4 cup sugar
1/2 cup white vinegar

How To Make refrigerator pickles my way

Step 1

Cut the cucumbers in slices about 1/16 inch thick. I prefer using a kitchen knife instead of processor.

Step 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.
Step 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.
Step 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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