Refrigerator Cucumber Pickles

Serves: 66
Total Calories: 23


12 cups (7 medium) thinly sliced, unpeeled cucumbers
1 tablespoon pickling salt
2 medium onions, thinly sliced (2 cups)
1 cup , chopped green bell pepper
2 cups sugar
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 cup white vinegar


1. In large bowl, combine cucumbers and salt mix well. Let stand at room temperature for 30 minutes.

2. Using colander, drain well. Stir in onions and bell pepper.

3. In small bowl, combine all remaining ingredients. Pour vinegar mixture over vegetables mix well. Ladle mixture into clean, hot jars cover with tight-fitting lids. Refrigerate at least 8 hours before serving to blend flavors. Store in refrigerator for up to 3 months.

Nutrition Information: Not possible to calculate because of recipe variables.

See Cook's Notes: Preserving Pickles, Relishes and Sauces

Nutritional Facts:

Serves: 66
Total Calories: 23
Calories from Fat: 0

This Refrigerator Cucumber Pickles recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

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