I was pleasantly surprised this week when a co-worker brought in a big bag of freshly picked pickling cucumbers and plopped them on the break room table. She announced that the cucumbers were from her father’s garden and that anyone was welcome to take as many as they liked. Straight away, I scooped up a good majority of the pickles and packed them away for one of my favorite summer projects. When I returned home from work that evening, I began the task at hand, slicing the veggies for my refreshing refrigerator pickles.
This recipe yields several jars of a delicious, crunchy, sweet condiment. Use a variety of green, red, or yellow peppers to add a bit of color to the mix. You will love the ease at which this recipe comes together (ridiculously easy). More importantly, you will love the taste of these refreshingly delicious refrigerator pickles!
Fresh from the Garden Refrigerator Pickles
1 cup distilled white vinegar
1 tablespoon salt
1 1/2 cups white sugar
1/4 cup mixed pickling spice
6 cups sliced pickling cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
In a medium saucepan, bring vinegar, salt and sugar to a boil. Simmer until the sugar has dissolved, 5-10 minutes. Meanwhile, drop a teaspoon of pickling spices into the bottom of each sterilized canning jar.
Tightly pack the mixture of cucumbers, onions and green bell peppers into jars. Pour the vinegar mixture over the vegetables, covering vegetables completely. Twist on lids and store in the refrigerator for three days before serving.