Print: Aunt Rose's Refrigerator Pickles

Aunt Rose's refrigerator pickles recipe is ready in just 24 hours. You'll have great-tasting bread-and-butter-style pickles to enjoy in practically no time. I grow my own cucumbers during the summer and love to make these for my friends and family — they never last the full three weeks of their refrigerated shelf life.

Prep

15 min

Cook

59 min

Servings

Difficulty

Hard

Ingredients

3 longs pickling cucumbers , thinly sliced
1 red bell pepper , finely chopped
1 sweet onion , finely chopped
1 tablespoon salt
2 teaspoons celery seeds
0.75 cups white sugar
0.5 cups white wine vinegar
5 , half-pint

Instructions

1 Place cucumbers, bell pepper, onion, salt, and celery seeds in a large bowl; set aside at room temperature, stirring occasionally, for 1 hour. Mix sugar and vinegar together in a bowl, stirring until sugar dissolves; stir into pickle mixture.
2 Divide pickle mixture among the jars; pour any excess liquid over top. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in the refrigerator for 3 weeks.

Nutrition per serving

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