Grandma Nellie's Refrigerator Pickles
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 95.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,049.2 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.0 g
- Protein: 0.8 g
View full nutritional breakdown of Grandma Nellie's Refrigerator Pickles calories by ingredient
Introduction
These delicious pickles are a summer favorite and a perfect way to use cucumbers and peppers from the garden. These delicious pickles are a summer favorite and a perfect way to use cucumbers and peppers from the garden.Number of Servings: 20
Ingredients
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7 cucumbers, peeled and thinly sliced
2 bell peppers, seeded and sliced into thin strips
1 red or while onion, thinly sliced
3 tbsp salt
2 tsp celery seed
1 cup distilled white vinegar
2 cups granulated sugar
Directions
These pickles take 2 days to prepare, but are well worth the wait.
Combine the cucumbers, bell peppers and onions in a large bowl that can have a lid snapped on top. A gallon-sized ice cream bucket is ideal for this. Sprinkle the vegetables with approximately 3 tbsp salt and 2 tsp celery seed. Place the lid on the container and shake to coat the vegetables. Place in the refrigerator for at least 24 hours. After 24 hours has elapsed, drain all the liquid off the vegetables.
In a large, microwave safe bowl, heat 1 cup of distilled white vinegar very slowly and gently. 30 seconds is about all the time you need. The vinegar should be warm, but not hot. Slowly dissolve 2 cups of sugar into the vinegar. Mix until all the sugar is completely dissolved. Pour over the veggies, cover and shake to coat. Place the pickles back in the refrigerator for 24 hours.
If you like celery seed, you can add more to the mix at this time.
These pickles will keep for 6-8 weeks if kept tightly covered in the refrigerator... if they last that long! They are cool, refreshing and delicious! My family makes gallons of this yummy side dish every summer. When I was in 4-H as a child, I took this dish to the Iowa State Fair and won a Grand Champion ribbon!
Number of Servings: 20
Recipe submitted by SparkPeople user STEPHZ0R.
Combine the cucumbers, bell peppers and onions in a large bowl that can have a lid snapped on top. A gallon-sized ice cream bucket is ideal for this. Sprinkle the vegetables with approximately 3 tbsp salt and 2 tsp celery seed. Place the lid on the container and shake to coat the vegetables. Place in the refrigerator for at least 24 hours. After 24 hours has elapsed, drain all the liquid off the vegetables.
In a large, microwave safe bowl, heat 1 cup of distilled white vinegar very slowly and gently. 30 seconds is about all the time you need. The vinegar should be warm, but not hot. Slowly dissolve 2 cups of sugar into the vinegar. Mix until all the sugar is completely dissolved. Pour over the veggies, cover and shake to coat. Place the pickles back in the refrigerator for 24 hours.
If you like celery seed, you can add more to the mix at this time.
These pickles will keep for 6-8 weeks if kept tightly covered in the refrigerator... if they last that long! They are cool, refreshing and delicious! My family makes gallons of this yummy side dish every summer. When I was in 4-H as a child, I took this dish to the Iowa State Fair and won a Grand Champion ribbon!
Number of Servings: 20
Recipe submitted by SparkPeople user STEPHZ0R.
