COLD PICKLES (Refrigerator)
Pickles kept in refrigerator. Not cooked.
Prep Time
30 minures
Passive Time
24 hours
Prep Time
30 minures
Passive Time
24 hours
Ingredients
Instructions
  1. Place vegetables in 4 to 5 quart ice cream bucket.
  2. Mix sugar, white vinegar and salt thoroughly.
  3. Pour over veggies. Cover and refrigerate.
  4. Frequently push veggies down into liquid and stir.
  5. The cucumbers will shrink down. Leave in refrigerator for 24 to 36 hour until veggies have shrunk.
  6. Distribute evenly in smaller containers (1 qt. jars) making sure liquid covers veggies.
  7. Keep refrigerated. Lasts a year or more if kept refrigerated.
  8. Take out what you need and put jar back in refrigerator. Enjoy
Recipe Notes

This recipe was requested by Deanne Sczepanski from Whitehall