I love pickles. That’s not a secret. As I type this I have four different types of pickles, pickling. This particular recipe is super easy and amazingly delicious. I serve these pickles often at potlucks and BBQ’s and they are always met with rave reviews. Give them a few days to “pickle” before you get into them, it will be worth it I promise! Again, this is a recipe where you can mess with the spices a whisper and only good things will happen. For example, omit celery seed, add a cinnamon stick, or just use pre-made pickling spice.
Fresh garden goodies ready to be pickle
Easy Refrigerator Pickles
- 6 medium cucumbers
- 1 large red onion
- 2 small bell peppers
- 1 head of garlic
- 3 cups white vinegar
- 3 cups sugar
- 1 tablespoon salt
- 2 teaspoons mustard seed
- 2 teaspoons celery seed
- 2 teaspoons red pepper flakes
- Bay leaves (optional)
Sliced veggies enjoying their salt treatment.
Thinly slice the cucumbers, onion and peppers. Toss in a large bowl with salt and set aside.
Cooling pickling mixture.
In a saucepan, combine vinegar, sugar, red pepper flakes, mustard and celery seed. Bring the mixture to a boil. Remove from heat and add 3 cups of ice. Place vegetables in jars, adding a few garlic cloves and a bay leaf to each one.
In just a scant few days, these will be amazing!
Once the ice has cooled the pickling mixture, pour over the vegetables. Store in the refrigerator for up to 3 months.
See? Super easy! I hope you enjoy these pickles as much as I do!
