“This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!” - by Clark Hamblen
Ingredients
Adjust Servings
Original recipe yields 5 half-pint jars
Directions
- 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.
Nutrition
Amount Per Serving (20 total)
- Calories
- 41 cal
- 2%
- Fat
- 0.1 g
- < 1%
- Carbs
- 10.2 g
- 3%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"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 more. goo..." See mored job clark!!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
