This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!
Original recipe makes 5 half-pint jars
Ingredients
3 long pickling cucumbers, thinly sliced
1 red bell pepper, finely chopped
1 sweet onion, finely chopped
1 tablespoon salt
2 teaspoons celery seed
3/4 cup white sugar
1/2 cup white wine vinegar
5 half pint canning jars with lids and rings
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PREP
20 mins
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READY IN
1 day 20 mins
Directions
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition
Calories: 41 kcal
Carbohydrates: 10.2 g
Cholesterol: 0 mg
Fat: 0.1 g
Fiber: 0.5 g
Protein: 0.5 g
Sodium: 351 mg