Cold Cucumber Pickles
6 cups sliced cucumbers (unpeeled)
1 cup onion, thinly sliced or diced
1 cup green pepper (optional)
1 cup vinegar
2 cups sugar
1 Tbsp. salt
1 tsp. celery seed
Combine all ingredients; mix well. Place in jar, refrigerate.
The pickles will be ready in 24 hours and will keep up to 1 year.
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24 Hour Dill Pickles
2 qts. water
1 cup white vinegar
1/2 cup sugar
1/3 cup salt (not iodized)
6 to 7 cucumbers
Dill, fresh or dried or dill seed
6 to 8 garlic cloves
Bring first 4 ingredients to rapid boil for 3 - 5 minutes then
completely. There should be enough liquid to fill 4 containers* (depending on size). Cut cucumbers to desired size and pack into containers. Add 2 cloves garlic to each and dill to taste. Pour liquid (when completely
ed) into containers. Refrigerate 24 hours. Must be kept in refrigerator.
*You may use glass jars or any container that can be tightly sealed.
Pickle Recipes
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