HOW TO MAKE REFRIGERATOR PICKLES
A few things to think about when making refrigerator pickles is how many cucumbers do you have and do you have all of the canning equipment like jars and lids. While these pickles do not need to be canned, the jars do need to be sterilized and able to properly seal.
A majority of the work for this recipe comes in the preparation. While your jars are being sterilized (in the dishwasher or a big pot of boiling water) you can cut up your cucumbers, green peppers, and onions. Make sure you have enough vinegar on hand as well as celery seed.
Once all of the preparation is done the assembly goes very quickly!
INGREDIENTS
- 6 c cucumbers, sliced
- 1 c green pepper, sliced
- 1 c onion, sliced
- Liquid:
- 1 c cider vinegar
- 2 c white sugar
- 1 tsp celelry seed
- 2 Tbsp salt
Instructions
Slice the veggies into 2 quart jars, I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good!~Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet~Pour over sliced vegetables, evenly in each jar~You will finish filling the jars with cold tap water~I shake the jar a few times during the 24 hrs to mix~No need to cook it~ Ready to eat in 24 hours. Taste best if eaten within a week or two~but I like to add tomato wedges or slices to this liquid for overnight, when it is close to empty of veggies~Use the next day~Unbelievable with sandwiches~ ~I have also pickled hot peppers using a batch of this same liquid~They are delicious!