Mom’s Refrigerator Sweet Pickles

Name: Mom’s Refrigerator Sweet Pickles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 cups Thinly sliced cucumbers; 1 cup thinly sliced onions; 1 cup diced green bell pepper; 1 tablespoon pickling salt; 2 cups granulated sugar; 1 cup white vinegar; 1 tablespoon celery seed; big sprig of fresh dill

User Reviews

4.5

501 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Calories
95 kcal
Course
Condiments
Cuisine
American

Mom’s Refrigerator Sweet Pickles

Iris Warren

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What a great way to preserve all those fresh end-of-summer garden cucumbers! This sweet pickles recipe is from my mom's recipe box, and comes together in quick and easy fashion. It has a short list of ingredients and there's no need for any fancy equipment!

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Ingredients

7 cups Thinly sliced cucumbers ends of cucumbers discarded
1 cup thinly sliced onions chopped into smaller pieces if desired
1 cup diced green bell pepper
1 tablespoon pickling salt
2 cups granulated sugar
1 cup white vinegar
1 tablespoon celery seed
big sprig of fresh dill

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Instructions

Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain well. (I use a Benriner mandoline for thin, even slicing.)
Meanwhile, in a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Whisk rapidly until sugar dissolves completely.
Remove saucepan from heat. If you like a crisper pickle, let brine cool to room temperature (If you want to speed up the cooling, pour the brine into a separate bowl and place in the fridge or freezer to cool down quickly). Otherwise, just pour the hot brine over the cucumber mixture - this is what I usually do!
Add the dill and fold everything to combine. Place a lid on the bowl and refrigerate for 2 days before eating, to let flavors mingle. Eat straight from the bowl, or transfer to jars if desired. Pickles keep well for up to 3 weeks.