makes 2 pints
6 pickling cucumbers
½ bell pepper, chopped
½ onion, thinly sliced
1 garlic clove, minced
1 tablespoon salt
1 teaspoon celery seed
1 cup white vinegar
1/2 cup granulated sugar
Wash and scrub cucumbers. Slice into a non-metallic bowl, leaving peel on, about 1/8" thick. Add bell pepper, onion, and garlic to cucumbers. Sprinkle with salt and celery seed. Cover loosely with plastic wrap and set aside for 1 hour. In a small saucepan, bring vinegar to a boil then remove immediately from heat. Stir in sugar until dissolved. Allow to cool; pour over cucumbers. Mix well; fill jars and refrigerate for 24 hours before serving. Enjoy a jar and share one with a friend!
Linked to Gooseberry Patch Recipe Roundup.
Refrigerator pickles are some of our favorites...nearly instant gratification! :) Thanks for linking up to this week's Recipe Round-Up.
ReplyDeleteOk so I tried these tonight and there was barely any brine when split between 2 jars. Is 1 C of vinegar really all the liquid needed??
ReplyDelete