refrigerator pickles my way

★★★★★ 3
a 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
serves depends on the amount of pickles you use
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
  • 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.