Refrigerator Pickles
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
3 pints
ingredients
- 3 large skinny cucumbers
- 1 medium green pepper
- 1 medium onion
- 1 tablespoon salt
- 1 teaspoon celery seed
- 1 1⁄2 cups sugar
- 1 cup white vinegar
directions
- Wash vegetables.
- Do not peel cucumbers.
- Slice all veggies.
- In large bowl, combine sliced veggies, salt and celery seed.
- Stir well and let stand at least 1 hour or overnight.
- In a blender, combine sugar and vinegar.
- Blend well to dissolve sugar.
- Do not rinse the veggies.
- Pack clean jars with veggies.
- Do not use the 'juice' that has collected at the bottom of the bowl.
- Pour vinegar solution over the veggies, wipe rims and cap jars.
- Place jars in the back of your refrigerator.
- Check jars the second day-if the sugar didn't dissolve all the way you may need to give them a few shakes to finish dissolving the sugar.
- These wonderful pickles are ready to eat in 7 days.
- (My family never waits much past the second or third day!).
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Reviews
-
Absolutely fantastic! I followed the recipe with the following changes: no celery seed (I don't like it), add 1 tsp. yellow mustard seed and 5 whole black peppercorns. I made several batches, experimenting with different vinegars -- believe me, it was worth it! I tried white vinegar, red wine vinegar, French champagne vinegar and apple cider vinegar, each one brining it's own subtleties to the final product. All were excellent, and I think the red wine vinegar may be my favorite of the 4 so far. But the others are wonderful, too! Excellent recipe. Perfect blend of sweet/sour, in my opinion.
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RECIPE SUBMITTED BY
Auntmoonie
Chandler, Arizona