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Refrigerator Sweet Pickles
What a great way to preserve all those fresh end-of-summer garden cucumbers! This sweet pickles recipe comes together in quick and easy fashion, with a short list of ingredients. And there's no need for any fancy equipment!
Ingredients
7 c. thinly sliced cucumbers1 c. thinly sliced onions, chopped into smaller pieces if desired
1 c. diced green bell pepper
1 T. pickling salt
2 c. sugar
1 c. white vinegar
1 T. celery seed
big sprig of fresh dill
Instructions
Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain. (If you don't own a mandoline, I highly recommend this one. It works so great for creating thin, even slices. Use it for the cucumbers, onions, and bell pepper in this recipe.)In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. Let cool to room temperature. Place a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.