Sweet Refrigerator Pickles

1
Patricia J.

By
@DaisyRing

I found these on recipezazz.com and they were posted by Queen Bea (she found them on Facebook). All I know is that they don't last long here...the longest was a week and a half before empty jar syndrome hit. The vegetables stayed crisp the whole time. I used a red bell pepper instead of a green one. It made the pickles look prettier in the jar. Very easy to make.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Approx. 2-3 pints
Method:
Refrigerate/Freeze

Ingredients

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  • 4 c
    cucumbers, sliced
  • 1 large
    onion, sliced, separated into rings
  • 1 large
    bell pepper, sliced in half, seeded, cut in slices
  • 1/2 Tbsp
    salt
  • 1 3/4 c
    white vinegar
  • 3 1/2 c
    sugar or stevia
  • 1 1/2 tsp
    celery seed
  • 1 1/2 tsp
    mustard seeds
  • 2-3 small
    chili peppers, optional

How to Make Sweet Refrigerator Pickles

Step-by-Step

  1. Mix together the cucumbers, onions, bell peppers and salt; set aside.
  2. Place the vinegar, sugar, celery seed and mustard seed in a pot on the stove and bring to a boil.
  3. Remove from heat and allow cooling for one hour.
  4. If using, add a chili pepper in each of the 2-3 16-oz. jars and pack the mixed veggies into jars.
  5. Pour the cooled vinegar mixture over the vegetables, cover and store in refrigerator.
  6. Pat's Notes:

    I used a red bell pepper to give the pickles color. These never last long here and I find an empty jar a lot!

    In the summer and fall when I have my home grown cucumbers I don't peel them. If they are store bought I use a vegetable wash to clean them (the wax off the peel). If that fails I peel them.

Printable Recipe Card

About Sweet Refrigerator Pickles

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Quick & Easy




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