"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Aunt Molly’s Refrigerator Pickles, by Unknown, is from Love has Many Flavors ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Quarts cucumbers with skins 2 Onions, sliced 1 Green pepper, chopped fine 1 Jar red sweet peppers 1/3 Cup salt 1 Teaspoon celery seed 3 Cups sugar 2 Cups vinegar
In large bowl, combine cucumbers, onions, green pepper and sweet red pepper. Mix salt, celery seed, sugar, and vinegar and pour over pickles. Let stand for a few hours, stirring often. Pickle must be kept in the refrigerator but do not have to be sealed. Pickles can be eaten after a few hours but taste better after one week.
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