Name: Refrigerator Pickles
Ingredients: 6 cups cucumbers (sliced); 2 cups onions (sliced); 1 green pepper (sliced); 1/4 cup canning salt; Water to cover; 2 cups distilled white vinegar; 2-1/2 cups sugar; 1 tsp sugar; 1 tsp mustard seed; 1 tsp celery seed

Sandra Patz, Pound

Refrigerator Pickles

Course

Appetizer

Servings

Ingredients

Pickles:

6 cups Cucumbers sliced
2 cups onions sliced
1 green pepper sliced
1/4 cup canning salt
Water to cover

Vinegar:

2 cups distilled white vinegar
2-1/2 cups sugar
1 tsp sugar
1 tsp Mustard Seed
1 tsp celery seed

Course

Appetizer

Servings

Ingredients

Pickles:

6 cups Cucumbers sliced
2 cups onions sliced
1 green pepper sliced
1/4 cup canning salt
Water to cover

Vinegar:

2 cups distilled white vinegar
2-1/2 cups sugar
1 tsp sugar
1 tsp Mustard Seed
1 tsp celery seed

Instructions

Pickles:

Combine all ingredients and sit overnight; drain.

Vinegar:

Combine ingredients together. Heat until sugar is melted; cool. Pour mixture over cucumbers. Place in covered container and refrigerate for up to 8 months.

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