Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Benny Smith Refrigerator Pickles




Source of Recipe


Thanks, Bia


List of Ingredients




8 cups sliced unpeeled cucumbers
2 cups sliced onion, optional
2 cups cut bell peppers -- can also add or substitute banana peppers
1 tbsp. salt
1-1/2 cups white vinegar
2 tsp. each celery seed, mustard seed
2 cups sugar


Recipe



In a large plastic or glass bowl (not metal) combine cucumbers, onions and peppers. Sprinkle with salt and mix well, so salt covers as much as possible. Cover with towel or paper towel and let stand 1 hour. Drain juice that forms in bottom of bowl. In another bowl combine sugar, vinegar, celery seed and mustard seed. Stir until sugar is completely dissolved. Place cucumbers in a bowl or gal. jar and pour vinegar mixture over top. May want to stir just a bit. Cover and refrigeratr 24 - 48 hours. Should be good up to 6 weeks.