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| Aunt Rose's Refrigerator Pickles |
"This is a great fridge pickle recipe. In simply 24 hours you have got splendid tasting bread-and-butter-style pickle. I grow my own pickles for the duration of the summer and like to make those for my buddies and family! They by no means final the whole three weeks of the refrigerator shelf lifestyles!"
Ingredients :
- three long pickling cucumbers, thinly sliced
- 1 crimson bell pepper, finely chopped
- 1 candy onion, finely chopped
- 1 tablespoon salt
- 2 teaspoons celery seed
- three/four cup white sugar
- half of cup white wine vinegar
- five half pint canning jars with lids and rings
Instructions :
| Prep : 20M | Cook : 20M | Ready in : P1D |
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- Place cucumber slices, crimson bell pepper, and onion right into a big bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring every so often. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir once more.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at the least 24 hours; pickles will preserve in fridge for three weeks.
Notes :
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