- 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
- 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
No comments:
Post a Comment