My Grammy's Awesome Refrigerator Pickles
My Grammy’s Awesome Refrigerator Pickles
2-3 Cucumbers
1 cup green pepper, chopped into 1-inch pieces
1 small onion, cut and sliced
1 cup vinegar (apple cider or white)
1 ½ cup sugar
¼ cup kosher or canning salt
1-quart clean jar with lid and maybe another smaller jelly jar.
For brine: Mix vinegar, sugar and salt into 4 cup Pyrex measuring cup for microwave or sauce pan for stove-top. Stir mixture and cook just until boils.
While brine is cooking, cut green pepper into chunks and slice onion and cucumbers. Mix all together into a bowl; fill jars tightly with vegetable mixture but taking care not to smash too much.
Poor cooled brine (room temp is best, or add a couple of ice cubes if needed) over the vegetables in the jars leaving about an inch at the top. Place lids on jars and refrigerate for 24 hours. Enjoy these crisp and delicious pickles! Try them on top of a salad too! They make a great side dish with any meal also! They will keep for many weeks in the refrigerator!
