Mom’s Refrigerator Sweet Pickles
What a great way to preserve all those fresh end-of-summer garden cucumbers! This sweet pickles recipe is from my mom's recipe box, and comes together in quick and easy fashion. It has a short list of ingredients and there's no need for any fancy equipment!
Ingredients
- 7 cups thinly sliced cucumbers, ends discarded (I use thin-skinned varieties, such as larger English cucumbers or smaller Persian cucumbers.)
- 1 cup thinly sliced white or yellow onion, cut into 1" lengths
- 1 cup diced green bell pepper
- 1 tablespoon pickling salt
- 2 cups granulated sugar
- 1 cup white vinegar
- 1 tablespoon dried celery seed
- 1 big sprig 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 well. (I use a mandoline for thin, even vegetable slicing.)
- Meanwhile, in a medium saucepan over medium-high heat, combine sugar, vinegar, and celery seed. Bring it just to a boil and whisk rapidly until sugar dissolves completely. Remove from heat.
- Pour hot brine over the cucumber mixture. Add the dill and fold everything to combine. Let cool to room temperature.
- Place a lid on the bowl and refrigerate for 2 days before eating, to let flavors mingle...although I never wait that long. Continue to store in covered bowl or transfer to jars. Pickles keep well for up to 3 weeks.
Notes
If you like a crisper pickle, let brine cool to room temperature (If you want to speed up the cooling, pour the brine into a separate bowl and place in the fridge or freezer to cool down quickly).
from Mom's recipe box
Nutrition Information:
Serving: 1 Calories: 95kcal Carbohydrates: 23g Protein: 1g Sodium: 31mg Fiber: 1g Sugar: 21g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.