sweet refrigerator pickles
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.
prep time
cook time
method
Refrigerate/Freeze
yield
Approx. 2-3 pints
Ingredients
- 4 cups cucumbers, sliced
- 1 large onion, sliced, separated into rings
- 1 large bell pepper, sliced in half, seeded, cut in slices
- 1/2 tablespoon salt
- 1 3/4 cups white vinegar
- 3 1/2 cups sugar or stevia
- 1 1/2 teaspoons celery seed
- 1 1/2 teaspoons mustard seeds
- 2-3 small chili peppers, optional
How To Make sweet refrigerator pickles
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Step 1Mix together the cucumbers, onions, bell peppers and salt; set aside.
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Step 2Place the vinegar, sugar, celery seed and mustard seed in a pot on the stove and bring to a boil.
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Step 3Remove from heat and allow cooling for one hour.
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Step 4If using, add a chili pepper in each of the 2-3 16-oz. jars and pack the mixed veggies into jars.
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Step 5Pour the cooled vinegar mixture over the vegetables, cover and store in refrigerator.
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Step 6Pat'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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Salads
Tag:
#Quick & Easy
Ingredient:
Vegetable
Diet:
Dairy Free
Culture:
American
Method:
Refrigerate/Freeze
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