This fresh, bread & butter style pickle (which some call a cucumber salad) requires no canning and stays crunchy in the refrigerator for 3 weeks or more. It is wonderful on roast beef sandwiches or as a side salad for a summer meal.
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- 2 lbs. cucumbers, any kind or a variety, sliced thinly
- 3/4 cup sugar
- 1 Tbsp salt
- 2 Tbsp celery seed
- 1-2 cups thinly sliced Placer Sweet Onion,
- 1 bell pepper, red or green, sliced thinly
- 1/2 cup white vinegar
- Mix cucumbers, onion, and pepper with salt and celery seed. Let stand one hour. Combine sugar and vinegar. Mix well with vegetables, cover, and refrigerate. The pickles are ready to eat in about one day. Store covered in refrigerator for up to 3 weeks.
- Makes about 6 cups.
Newcastle Produce https://newcastleproduce.com/