Refrigerator pickles require no canning. These paper-thin, mildly sweet, “fresh” pickles stay very crunchy up to about htree weeks in the refrigerator. Serve them as a relish to go with meats.
Cut 2 unpeeled English or Armenian cucumbers or 3 large regular cucumbers (each about 1 to 1 ½ inches in diameter) into slices about 1/16 inch thick. Also finely chop 1 medium-sized green pepper (stem and seeds removed) and 1 medium-sized onion. Combine vegetables in a jar (about 1 ½ qt. size) or bowl and sprinkle with 1 tablespoon salt and 2 teaspoons celery seed. Stir gently and let stand for about 1 hour.
Combine 3/4 cup sugar and ½ cup white vinegar and stir to dissolve sugar. Pour over vegetables and stir to blend. Cover and refrigerate.
Pickles are ready to eat in about a day; store, covered, in refrigerator. Makes about 5 cups.
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