Sweet Refrigerator Pickles

Photo Credit
S. Perreault
The Editors
Preparation Method
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A good way to use excess cucumbers without heating up the kitchen.

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 cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed

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 Almanac Chefs

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