Aunt Rose's Refrigerator Pickles

Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 41 Calories

Ingredients

• 1 tablespoon salt
• 2 teaspoons celery seed
• 1 sweet onion, finely chopped
• 1 red bell pepper, finely chopped
• 5 half pint canning jars with lids and rings
• 3 long pickling cucumbers, thinly sliced
• 0.75 cup white sugar
• 0.5 cup white wine vinegar

Recipe Instructions

Step 1

Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.

Step 2

Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.