Aunt Rose's Refrigerator Pickles
Ingredients1 d 20 m servings 41 cals
- 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.
- 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.
Per Serving: 41 calories; 0.1 g fat; 10.2 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 351 mg sodium. Full nutrition
ReviewsRead all reviews 5
this is so close to the pickles i just made.the only thing i did differant was use 1 cup apple cider vinegar. You are so right they won't last, we took them to a bday party.now have to make mor...
Very good and easy. My daughter and I did it together and everything was already in the cabinet. I didn't have jars available but just used other glass storage bowls and I think it was even bet...
Make sure you take the rind of full size (not pickling size) cucumbers. It's edible but can be a little crunchy. Not pickle crunchy. These are good. We're enjoying them and they likely won't las...