Refrigerator Cucumbers
3 large cucumbers (about 1 to 1-1/2" in diameter) sliced thin
1 medium-sized green pepper, sliced thin
1 medium-sized sweet onion, sliced thin
1 T. salt
1 T. celery seed
3/4 cup sugar
1/2 cup distilled white vinegar
Wash cucumbers but do not remove the skin. Cut into thin slices and combine with the green pepper and onion. Sprinkle with salt and celery seed. Stir gently and let stand about 1 hour.
Combine sugar and vinegar and stir well to dissolve sugar. Pour over vegetables and stir to blend. Cover or put mixture in an appropriated jar.
Refrigerate.
Pickles are ready in a few days. Store, covered in refrigerator.
Makes about 5 cups.
Barb
3 large cucumbers (about 1 to 1-1/2" in diameter) sliced thin
1 medium-sized green pepper, sliced thin
1 medium-sized sweet onion, sliced thin
1 T. salt
1 T. celery seed
3/4 cup sugar
1/2 cup distilled white vinegar
Wash cucumbers but do not remove the skin. Cut into thin slices and combine with the green pepper and onion. Sprinkle with salt and celery seed. Stir gently and let stand about 1 hour.
Combine sugar and vinegar and stir well to dissolve sugar. Pour over vegetables and stir to blend. Cover or put mixture in an appropriated jar.
Refrigerate.
Pickles are ready in a few days. Store, covered in refrigerator.
Makes about 5 cups.
Barb
