I have just made another cucumber recipe to share with you to use up all the extras that your family can’t eat.  This one is for refrigerator pickles, and it’s definitely a keeper for the recipe file.  The sweet/sour/salty combination is just great.  It is very simple to make and they will keep a long time in the refrigerator.  I hope you enjoy them as much as I do.

Refrigerator Pickles

1 cup white vinegar

1 tablespoon salt

2 cups white sugar

6 cups sliced cucumbers

1 cup sliced onions

1 cup sliced green bell peppers

1. In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil.  Boil until the sugar has dissolved, about 10 minutes.

2. Place the cucumbers, onions, and green bell peppers in a large bowl.  Pour the vinegar mixture over the vegetables.  Gently stir to mix ingredients.

3. Transfer to sterile containers, pouring in the syrup mixture to cover the cucumbers.  Store in the refrigerator.

I use pasta sauce jars (like Ragu) for containers.   You can sterilize the jars and lids by boiling them in a large pan of water to cover for 5 to 10 minutes.  Place the jars on clean paper towel to allow the water to drain and then add the cucumber mixture.

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