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Refrigerator Pickles from Nancy Johnson Recipe

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This recipe for Refrigerator Pickles from Nancy Johnson is from The Nickel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gallon cucumber pickles, scrubbed and both ends removed and sliced to your desired shape and size (spears, thin or thick slices)
4 T canning salt (Nancy uses Kosher salt)
Red onions, sliced, optional
Green peppers, sliced, optional
Red, orange and yellow peppers, sliced, optional
Celery, sliced, optional
Fresh dill
Garlic cloves, optional

Brine:
4 C. vinegar
4 C. sugar (I used only 2 1/2 C.)
3 tsp. whole celery seeds
3 tsp. whole mustard seeds
Directions:
Directions:
Mix sliced cucumbers and salt together and let set for 2 hours. After 2 hours, drain and rinse. Mix in sliced vegetables.
Wash jars. Add a garlic clove and piece of fresh dill in each. Stuff jars with cucumber/vegetable mix. More dill can be added on top, if desired. Nancy says, "More dill equals more dill flavor!" Pour brine to cover. Let bubble and settle and add more brine if needed to fill to top of jar. Cover tightly.

Brine:
Boil slowly for 15 minutes. Pour into jars of cucumbers/vegetables. Cover tightly and refrigerate. Keep for 6 - 12 months.
Number Of Servings:
Number Of Servings:
8 quart jars
Personal Notes:
Personal Notes:
This is Nancy's recipe from her Mom, Betty Meyer

 

 

 

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