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Sweet Refrigerator Pickles

Photo Credit
S. Perreault
The Editors
Category
Pickles and Preserves
Course
Other
Preparation Method
No Cook
Sources
User Submitted
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A good way to use excess cucumbers without heating up the kitchen.

Ingredients
6-8 medium cucumbers, sliced (approximately 8 cups)
2 bell peppers, sliced
2 onions, sliced
3 hot peppers, sliced
1 tablespoon salt
2 cups sugar
2 cups apple cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
Instructions

In a bowl, combine cucumbers, onions, and peppers. Sprinkle with salt and set aside for 1 hour.  Drain liquid.

In a separate bowl, stir together sugar, vinegar, celery seeds, and mustard seeds until sugar is dissolved. Pour over cucumbers and stir. Store in a large glass or plastic covered container in the refrigerator.

These can be eaten right away, but the flavor is better after about 1 week. They will keep for 1 to 2 months.

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The Old Farmer's Almanac Editors

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Comments

Angela (not verified)

7 years 4 months ago

These pickles are fantastic. Discovered this recipe a couple of summers ago and its now required at every BBQ, these pickles are sweet, crunchy and full of flavor with just enough kick from the hot peppers. But be warned, the longer they sit, the hotter they get.

carol Lynne (not verified)

11 years 3 months ago

Two of my cucumbers are turning up on the ends they are about 3 inches I found one about 7inches long but they are not turning green...this, is a burpless variety. The vine is growjng way bigger then i thought....first timer. IT IS going every which way. I have a trellis...it has gone up...over and back again..could it be too crowded?