These crunchy refrigerator pickles are the perfect way to use your cucumbers. Whether you have too many cucumbers, or just want to try something new, this recipe is for you. You will get great flavor out of these with the added vegetables. Eat those too for another pickle sensation.
| Passive Time | 4 days |
| Servings |
cups
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Ingredients
- 6 cups Cucumbers thinly sliced
- 2 cups onions thinly sliced
- 1-2 bell peppers sliced thin
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 tsp Salt
- 1/2 tsp mustard seeds
- 1/2 tsp celery seeds
- 1/2 tsp ground turmeric
- 1/2 tsp crushed red pepper
- 1/4 tsp black pepper
- 4 garlic cloves, thinly sliced
Ingredients
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Instructions
- Place 3 cups cucumbers in a medium glass bowl, top with 1 cup onion and half the peppers. Repeat procedure with the remaining cucumbers, onion, and pepper.
- Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
- Note: Pickles may be store in refrigerator for up to one month.
Recipe Notes