Easy refrigerator pickles

United States
March 9, 2007 7:56pm CST
When choosing cucumbers for pickles, pick out the smaller ones and pickle them soon after buying or harvesting the cucumbers. 6 cups thinly sliced unpeeled cucumbers 2 small onions, sliced 1 med. carrot, thinly sliced (1/2 cup) 1 3/4 cups sugar 1 cup white or cider vinegar 2 tablespoons salt 1 tablespoon chopped fresh or dried dill weed In 2-3 quart glass containers, layer cucumbers, onions and carrots. In med. bowl stir remaining ingredients until sugar is dissolved, pour over cucumbers. Cover and refrigerate at least 24 hours but no longer than 2 weeks. *1 tsp. of celery seed can be substituted for the dill weed. Betty Crocker recipe
2 people like this
3 responses
@qouniq (1968)
• Malaysia
10 Mar 07
that is an interesting recipe from you. But i think it will taste more nice if you could add some cubes of pineapple and a slice of a red chilies. My mom used to make such pickle too. It is good to eat with something which contain more fat or oil because pickle can help our body to wash the oil and fat away.
@jbrowsin66 (1322)
• United States
10 Mar 07
Interesting sounding recipe, but don't the cucumbers get soggy?
• United States
10 Mar 07
Great post. I just rated you a + for it. Thank you. Will be making pickles now.