Refrigerator Pickles

A family recipe from Keane's Pickles.

Getting ready: 1 hr 20 min · Cooking: 0 min · Feeds: 10

Ingredients

• 3 long cucumbers or 5 medium
• 1 sweet green pepper
• 1 sweet red pepper
• 1 medium onion
• 1 tablespoon salt
• 2 teaspoons celery seed or chopped fresh dill
• 3/4 cup sugar
• 1/2 cup cider vinegar

Directions

1. Cut peeled cucumbers into 1/8 inch slices. If cucumbers have developed hard seeds, scrape from center and add one cucumber.
2. Thinly slice peppers and onion into rings.
3. Mix together with salt and celery seed. Let stand for 1 hour and drain liquid.
4. Stir sugar and vinegar together. Pour over vegetables and mix well.
5. Cover and refrigerate. Pickles are ready to eat in about eight hours.
6. Store covered in refrigerator for several days.
7. Tip: This makes about 5 cups of very good tasting bread and butter type pickles.

The story behind it

Every summer my husband Keane makes double and triple recipes of these crunchy delights. This is the original recipe, now he usually replaces half the sugar with 1/4 teaspoon stevia powder.