My Favorite Pickles

Last night I got to deal with a bucket full of pickles.  Don't ya just hate when that happens?  These were given to me by a co-worker.  Can't thank him enough for growing too many.   These are so easy to make and don't require canning.  You process them, throw them in an old ice cream bucket and keep them in the refrigerator.  Recipe can be tweaked to your liking.  I like mine with a little heat to them.

Refrigerator Pickles

7-12            Pickles/Cucumbers Sliced.(depends on size)

2 TBSP       Salt

1-2             Onions Sliced- Thin Rings

1-2             Green Pepper Sliced- Thin Rings

                  Jalepeno's(optional)*

                  Chili Peppers(optional)*

2 cups        Sugar

1 cup         Apple Cider Vinegar

1/4 tsp       Celery Salt

1/4 tsp       Celery Seed

1/2 tsp       Cayenne(optional)*

Cut the pickles/cucs into slices. Place one layer at a time in a large bowl.  Shake salt over the entire layer.  Not too much.  Repeat until the bowl is full.  Let sit in the refrigerator for 2 hours.

Cut the onion and green pepper into thin rings.  Stab the jalepeno and chili's to get more flavor, but leave them whole.  Gather the dry ingredients together too.

Mix up the sugar and apple cider vinegar in a medium bowl.  Add the celery seed and celery salt to the mix.  Stir well.  Add the cayenne if you like.  Set the bowl aside until the pickle slices are ready.

After the 2 hours is up take the pickle slices out of the fridge and drain off any water in the bowl.

Now it's all ready to put together. 

I put a layer of pickles in, then a layer of onions and peppers.  If you use any chili's or jalepenos, put them in the bottom to get the most flavor.

Alternate the layers until the tub is full.  I use a 1 gallon ice cream bucket because they fit well in the fridge and makes a great batch size.

Pour the apple cider/sugar mix over the pickles and mash them down a little.  You'll notice there isn't hardly enough juice in the tub, but there will be more the next day.

Mix them up every now and then. 

Wait for 24 hours to eat them.

There you have it!  A good recipe for a summer staple.  Hope you give them a try.