Refrigerator Pickles and Peppers

Refrigerator Pickles with Peppers and Onions

We love my mom's easy recipe for refrigerator pickles. I add a few more peppers and onions than she does, but it's pretty much the same as I remember growing up.

Refrigerator Pickles and Peppers
7 cups cucumbers, sliced
2 large peppers (red, green, banana, etc.), sliced
1 large onion, sliced
2 Tablespoons salt
water
2 cups sugar
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

• In a large bowl, combine cucumbers, peppers, onion, and salt.
• Cover veggies with water and a lid or plastic wrap and store at room temperature (80 degrees) for 24 hours.
• Reserve about 2 cups of the salty cucumber water and transfer cucumbers, peppers, and onion into canning jars or a medium bowl.
• Mix together sugar, vinegar, celery seed, mustard seed, and 1 1/2 cups salty cucumber water.
• Pour the mixture over the cucumbers to cover. Add more salty water if necessary.
• Cover and refrigerate for at least 6 hours up to one month.

Notes: A mandolin slicer makes quick work of slicing the veggies.