This recipe for refrigerator pickles with celery seeds was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four (5-gallon) buckets of cucumbers from his garden, and I made pickles for the whole neighborhood. The pickles will stay fresh in the refrigerator for 2 ½ to 3 weeks.
Ingredients
- 7 cups cucumbers , peeled and thinly sliced
- 1 teaspoon salt
- 2 cups white sugar
- 1 cup diced red onion
- 1 cup chopped green bell pepper
- 1 cup apple cider vinegar
- 1 teaspoon celery seeds
Instructions
-
1
Combine cucumbers and salt in a large bowl; set aside for 1 hour. Do not drain mixture.
-
2
Stir sugar, onion, bell pepper, vinegar, and celery seeds into cucumber mixture; mix well. Cover the bowl; refrigerate.
Nutrition Facts
Per serving
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