- 3 long pickling cucumbers, thinly sliced
- 1 red bell pepper, finely chopped
- 1 sweet onion, finely chopped
- 1 tablespoon salt
- 2 teaspoons celery seed
- 3/4 cup white sugar
- 1/2 cup white wine vinegar
- 5 half pint canning jars with lids and rings
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
04/24/2018
recipepes.com
Aunt Rose's Refrigerator Pickles, recipe
PT15M
PT1H
5
455 calories
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