Quick Refrigerator Pickles
Source of Recipe
Food Mixes and Do Ahead Meals
List of Ingredients
3 large cucumbers
1 large red bell pepper -- seeded and
cut into 1/2-inch strips
1 medium white onion -- thinly sliced
1 tablespoon salt
2 teaspoons dill seed
3/4 cup sugar
1/2 cup white wine vinegar -- 5
percent acidity
Recipe
Cut ends from cucumbers, then cut cucumbers into
1/16-inch slices. You should have about 6 cups. In a
large bowl, combine cucumbers, bell pepper, and onion.
Sprinkle with salt and dill sees; then stir well. Let
stand for 1 to 2 hours, stirring occasionally.
In a small bowl, mix sugar and vinegar, stirring until
sugar is dissolved; pour vinegar mixture over
vegetables and mix gently. Ladle vegetable mixture
into 4 pint canning jar; apply lids. To allow flavor
to develop, refrigerate at least 24 hours before
serving.
Makes 4 pints.
Storage: Up to 3 weeks in refrigerator.
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