Refrigerator Pickles

Author

Sue Shoquist

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Recipe

Measurements	Ingredients
9 cups	Sliced Cucumbers (about 3 large)
1 cup	Thinly sliced Onion
1 cup	Thinly sliced Green Pepper
1 cup	Vinegar (white vinegar is standard)
2 cups	Sugar
2 tablespoons	Salt
1 tablespoon	Mustard Seed
1 tablespoon	Celery Seed

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Instructions

1. In a large non-reactive bowl, combine the sliced cucumbers, onion, and green pepper.
2. In a separate saucepan, combine the vinegar, sugar, salt, mustard seed, and celery seed.
3. Bring the vinegar mixture to a boil over medium heat, stirring until the sugar is completely dissolved.
4. Carefully pour the hot brine over the vegetable mixture. Let it cool to room temperature.
5. Cover the bowl or transfer the pickles to jars.
6. Place in the refrigerator and let them marinate for at least 48 hours before serving.
7. Keep stored in the refrigerator.

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Note

The original recipe card did not include detailed mixing instructions. The steps provided are based on the standard method for making this type of refrigerator pickle.

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