Mom's Refrigerator Pickles

Just tried a half-version of this recipe and it seemed to come out just fine, yielding about 2 pints. Since these are not actually processed and sealed, that works out better anyway, since it will take us a while to get through 2 pints. But here's the original recipe:

7 cups cucumbers (washed, ends trimmed, sliced)
2 tablespoons salt
1 tablespoon celery salt (I substituted 1/2 tablespoon salt and 1/2 tablespoon celery seed)
1 cup green pepper (washed, trimmed, sliced into rings)
1 cup sliced onions
2 cups evaporated cane juice sugar
1 cup vinegar (I used apple cider)

Place cucumbers in a bowl and sprinkle with salts. Let sit one-half hour. Meanwhile, in a saucepan, mixe the sugar and vinegar. Heat to dissolve sugar, but do not boil. Set aside. After one-half hour, drain cucumbers. (The recipe didn't say, but in retrospect, I would also rinse the cukes.) Add onions and peppers. Pack (and this part is illegible but I think it's just pack in a container) and cover with sugar/vinegar brine. (Again, the recipe didn't say, but I imagine it should add to store in refrigerator; probably only keeps a few weeks.)

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