Refrigerator Pickles My way

3
Leila Rockwell

By
@leilaroc

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.

Rating:
★★★★★ 3 votes
Comments:
Serves:
depends on the amount of pickles you use
Prep:
1 Hr 30 Min
Method:
Canning/Preserving

Ingredients

3 large
regular cucumbers unpeeled
1 medium
sized green pepper
1 medium
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

Step-by-Step

  • 1Cut the cucumbers in slices about 1/16 inch thick. I prefer using a kitchen knife instead of processor.
  • 2Chop 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.
  • 3Combine 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.
  • 4Use 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