Sweet pickles are my downfall, I’ll eat them straight or with anything you can think of. Those day-after-Thanksgiving turkey sandwiches don’t fly for me without these pickles, nor does sharp cheddar or summer sausage.
Cooking teacher Lois Lee says this was her mom’s favorite summer project. No doubt her mother was a pragmatist of the first order because this is one of the easiest pickle recipes of all time. There is no need to worry about sterilizing, or killing off the family because your jars didn’t seal. This recipe makes a reasonable quantity, not gallons and gallons. Keep them in the refrigerator up to nine months. Then again, they won’t last long.
Cook to Cook: Make sure the jars are immaculately clean.
6 cups sliced, unpeeled cucumbers
1 cup sliced red onion
1 cup sliced green bell pepper
1 Tablespoon celery seed
1 Tablespoon salt
2 cups white sugar
1 cup white vinegar
How to make it:
Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.