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    You are in: Home / Recipes / Refrigerator Pickles Recipe
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    Refrigerator Pickles

    Refrigerator Pickles. Photo by Mrs. DeVelopment

    1/5 Photos of Refrigerator Pickles

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Janet Bodager's Note:

    These pickles are wonderful for busy people. No need to can. My husbands grandmother gave me this and they are just great whole family loves them.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat vinegar, sugar, salt, and celery seed.
    2. 2
      Pour over cucumbers, onions and green pepper.
    3. 3
      Store in refrigerator.
    4. 4
      These will keep for many months.

    Ratings & Reviews:

    • on August 02, 2001

      55

      These probably won't last long in my refrigerator--they are too delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2008

      55

      These were very good, but when I made this recipe, I used 7 cups of sliced cucumbers, and layered them along with the onions and chopped green peppers in a large glass bowl; sprinkling one tablespoon of Morton's Canning & Pickling Salt, between the layers, and then let them sit on the kitchen counter for 3 hrs. I then drained the vegetables in a colander. When making the brine, I didn't add the tablespoon of canning salt, no need to, as I've never added any salt to my brine when making refrigerator pickles, especially after I've already added it to the cucumber/onion/green peppers before hand. When I did prepare the brine, I noticed I needed to add more of it, so I doubled the amount of ingredients, using 2 cups of vinegar, but only using 3 cups of sugar, and 4 teaspoons of celery seed. I think the 1-1/2 cups of sugar, (per each batch) is pretty much the right amount for this recipe, as suggested by others, but I think 1 tablespoon of celery seed is a bit much for this recipe, I think 2 teaspoons of celery seed per batch, is more than enough; especially if using 7 cups of sliced cucumbers. I also heated the brine ingrediets, to all most a boil, before pouring over the pickle/onion/peppers. About 36 hrs later, I shared these pickles with 2 of my dd's, my daughter's room-mate, and my granddaughter, which were enjoyed by all. By the time everyone was done snacking on 'em, there weren't many left in the bowl. Janet, thank you for sharing this recipe with fellow Zaar members. They were very good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2013

      55

      I made these last Thursday and tried them for the first time today. Outstanding! For this, I substituted a red pepper for the green and added a teaspoon of mustard seed but otherwise, I followed the recipe. I don't think they're going to last two months! :-D

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (50)

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    Nutritional Facts for Refrigerator Pickles

    Serving Size: 1 (1565 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 299.6
     
    Calories from Fat 4
    35%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1169.6 mg
    48%
    Total Carbohydrate 74.3 g
    24%
    Dietary Fiber 1.4 g
    5%
    Sugars 69.9 g
    279%
    Protein 1.3 g
    2%

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