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
7cupsthinly sliced cucumbersends of cucumbers discarded
1cupthinly sliced onionschopped into smaller pieces if desired
1cupdiced green bell pepper
1tablespoonpickling salt
2cupsgranulated sugar
1cupwhite vinegar
1tablespooncelery 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 well. (I use a Benriner mandoline for thin, even slicing.)
Meanwhile, in a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Whisk rapidly until sugar dissolves completely.
Remove saucepan from heat. 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). Otherwise, just pour the hot brine over the cucumber mixture - this is what I usually do!
Add the dill and fold everything to combine. Place a lid on the bowl and refrigerate for 2 days before eating, to let flavors mingle. Eat straight from the bowl, or transfer to jars if desired. Pickles keep well for up to 3 weeks.
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.