Recipe by ~kdp
had these at a friend's house...sooo good...recipe is from her mother...cook time is chill time. these are called refrigerator pickles for a reason, they must be kept in the refrigerator.
Top Review by Wineaux
I remember that, as a child, I would watch the women in our family make pickles. Because I loved pickles, it was an interesting process for me to watch. I remember thinking that some of the pickles should have been named "career pickles" because making them would rival the time it took to become a professional in a number of fields! Comparing "career pickles" with those produced by this recipe creates a new genre of homemade pickles - one that lacks the labor-intensive recipe, but presents a fabulous flavor, crispness and versitle treat, Well worth the time it takes to make and future batches will be, too! And there will be future batches ,,,
- 6 cups cucumbers, sliced very thin
- 1 cup onion, sliced very thin
- 1 cup bell pepper, sliced in strips (optional)
- 1 teaspoon mustard seeds or 1 teaspoon celery seed
- 1 cup vinegar
- 2 cups sugar
- 1 tablespoon canning salt
Directions See How It's Made
- Mix cucumbers, onions, bell peppers, and salt.
- Cover and store in refrigerator for 2 hours.
- Drain liquid off and set cucumber mix aside.
- In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.
- Heat until sugar melts.
- Remove from heat.
- Mix in cucumber mixture.
- Put in jars, let cool, then refrigerate.
- *I was told this will last 2 weeks in an airtight Tupperware type bowl-- but I put them in pint sized canning jars and they sealed.*.
- ~I do keep them in the refrigerator as they are called "refrigerator pickles" and they will ruin if they were not kept cold.~.
- ***As for the mustard seed OR celery seed-- we prefer mustard, but everyone has their own taste.***.
- *****My dad uses these pickles AS hot dog relish.*****.