I have to admit, I’m new to refrigerator pickles. I don’t even remember having had them up until a couple years ago. I’m sure they have been around for ages, so maybe they are making a comeback. I hope so, because they are so easy to make and so tasty to snack on. Here’s how I made my first batch. Give them a try!
Ingredients:
2 pounds pickling cucumbers, sliced thin (about 6 cups)
2 white onions, sliced thin (about 2 cups)
1 green bell pepper, sliced thin (about 1 C)
1½ C white vinegar
1½ C sugar
1 T kosher salt
1 t mustard seed
½ t crushed red pepper
4 sterile pint (16 oz) canning jars
Directions:
Place the sliced cucumbers, onions and peppers in a large bowl and mix well. In a medium saucepan over medium heat, bring the vinegar, sugar, salt, mustard seed and red pepper flakes to a boil. Stir well and boil until the sugar has dissolved, about 5-7 minutes. Pour the vinegar solution over the cucumber mixture and stir well to combine. Use tongs to transfer the pickles to jars, and pour the remaining liquid to top off each jar. Place the warm jars in the refrigerator and let sit for at least 12 hours. Shake the jars gently the next day. Pickles may be stored in the refrigerator for up to one month. But they are so good, they probably won’t stick around that long!
see more: http://dianesfoodblog.com/2012/08/18/dianes-refrigerator-pickles/
