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Refrigerator Pickles ala Karen Loe

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Ingredients
  • 1/2 cup salt
  • 4 trays of ice cubes
  • 12 cups sliced cucumbers 7 large cucumbers
  • 2 onions sliced
  • 2 peppers sliced
  • 4 cup sugar
  • 2 cup Clover Valley Farms Rhubarb Vinegar
  • 1 T celery seed
Servings:
Units:
Instructions
  1. In large roasting pan, cover cucumbers and other veggies with ½ cup salt and 4 trays of ice cubes to cover.
  2. Let sit until ice melts, drain and rinse.
  3. Return cucumbers and veggies to roasting pan.
  4. Combine sugar, vinegar and celery seed and bring to a boil.
  5. Pour hot liquid over veggie mix and put in covered pan in fridge overnight.
  6. Put in jars and store in refrigerator.
Recipe Notes

Pickles will keep for weeks.

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