Sweet Refrigerator Pickles
Servings
Prep Time
Cook Time
Ready In
Recipe: #12100
February 13, 2014
Categories: Dinner, Lunch, Side Dishes, Snacks, Vegetables, Cucumber, Appetizers, Onions, Peppers, Native American, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Regional Holiday, Summer, Thanksgiving, Winter, Boil, Marinate, Refrigerator, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Kid's Lunches, Spring more
"I saw this recipe circulating on Facebook and had to give it a try. My first attempt was not so great I had to triple the vinegar mixture to fill the jars. I have adjusted the amounts the original recipe called for. The original recipe author claims this keeps for 2 months. It has not lasted long enough in my fridge for me to validate that."
Ingredients
Nutritional
- Serving Size: 1 (65.1 g)
- Calories 113
- Total Fat - 0.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 11.6 mg
- Sodium - 292 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 0.3 g
- Sugars - 22.3 g
- Protein - 3.5 g
- Calcium - 5.2 mg
- Iron - 0.3 mg
- Vitamin C - 11 mg
- Thiamin - 0 mg
Step 1
Mix together the cucumbers, onions, bell peppers and salt; set a side.
Step 2
Place the vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil.
Step 3
Remove from heat and allow cooling for one hour.
Step 4
If using, add a chili pepper in each of the 2 -16oz jars and pack the mixed veggies into jars.
Step 5
Pour the cooled vinegar mixture over the vegetables, cover and store in refrigerator.
Tips & Variations
No special items needed.
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