Homemade sweet pickles
Our cucumber crop this year was amazing and I’ve been making pickles several times a week. For the first time I tried refrigerator pickles instead of canned. I’ve always avoided refrigerator pickles due to the lack of refrigerator space. But, we’re eating them so fast it doesn’t make a difference.
Even my daughter who only likes dill pickles likes these. She said they are sweet, but different.
The recipe is very easy and fast.
Ingredients
- Sliced cucumbers (about 4 large)
- Sliced sweet peppers
- Sliced onion
- 2 cups vinegar
- 2 cups sugar
- 1 TBSP salt
- Ground Garlic and pepper seasoning. (to taste about 1 TBSP)
Directions
- Pack cucumbers, peppers and onions tightly into jars. Mix all ingredients into saucepan and bring to a boil until sugar dissolves and liquid is clear (about 10 min)
- Pour into packed jars, seal and store in refrigerator.
- Let soak for 24 hours before eating to let the vinegar and flavors combine.
- Store up to three months (but they won’t last that long)
Related articles
- Sweet Heat Pickle Relish (sassysusancreates.com)
- Enjoying Summer Cucumbers (simplycooking.wordpress.com)
Sounds like something I could manage. How many Jars would I need for this recipe?
Two quart jars, that’s it..good luck and let me knw how you like them.
Yummmmmy, made these Friday to take to a family picnic on Saturday. They were a BIG hit. This picture is all I brought home from a large jar. This Jar is 1600 ml (about 1 1/2 Quarts), so I jigged the recipe for 1.5 times. Everyone loved them, & I’m making more. Thanks for the recipe!!
http://www.picture2life.com/Home/Gallery/17314012
I’m so glad you liked them. I think it’s the first time someone has tried a recipe on my blog and reported back. I’m honored. The pickles are amazing. Didn’t think I’d make refrigerator pickles as I don’t eat them very fast. Not so with this version.