Mom’s Refrigerator Sweet Pickles Recipe
Mom’s Refrigerator Sweet Pickles are a delightful combination of thinly sliced cucumbers, onions, and bell peppers soaked in a sweet and tangy vinegar brine infused with celery seed and fresh dill. This easy, no-cook pickle recipe requires minimal preparation and is perfect for enjoying crisp, refreshing pickles right from your fridge in just a few days.
- Prep Time: 10 minutes plus 1 hour standing time
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes plus 2 days chilling
- Yield: About 8 cups of pickles
- Category: Pickles
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 7 cups thinly sliced cucumbers, ends discarded (thin-skinned varieties like English or Persian cucumbers)
- 1 cup thinly sliced white or yellow onion, cut into 1-inch lengths
- 1 cup diced green bell pepper
Pickling Mix
- 1 tablespoon pickling salt
- 2 cups granulated sugar
- 1 cup white vinegar
- 1 tablespoon dried celery seed
- 1 big sprig fresh dill
Instructions
- Prepare Vegetables: Combine the cucumbers, onions, bell pepper, and pickling salt in a large heat-proof bowl with a lid. Stir well and let the mixture sit on the counter for 1 hour to allow excess moisture to drain. Use a mandoline slicer if possible for thin, even slices.
- Make Brine: In a medium saucepan over medium-high heat, mix together the sugar, white vinegar, and celery seed. Bring the mixture just to a boil, whisking rapidly until the sugar completely dissolves. Remove from heat immediately once dissolved.
- Combine and Cool: Pour the hot brine over the cucumber mixture in the bowl. Add the fresh dill sprig and gently fold everything together to ensure even coating. Allow the mixture to cool to room temperature.
- Refrigerate: Cover the bowl with a lid and refrigerate the pickles for at least 2 days to develop flavor. Although you can eat them sooner, the taste improves with time. Keep refrigerated and transfer to jars if desired. The pickles will keep well for up to 3 weeks.
Notes
- Using thin-skinned cucumbers like English or Persian varieties helps ensure a tender texture.
- Mandoline slicing provides uniform thin vegetables for optimum pickling.
- Pickling salt is recommended as it dissolves better and preserves flavor without additives.
- Pickles improve in flavor after 2 days in the refrigerator but can be eaten earlier if desired.
- Store pickles in a covered bowl or airtight jars in the fridge for up to 3 weeks.
Find it online: https://marthatasty.com/moms-refrigerator-sweet-pickles-recipe/
