Refrigerator Pickles

Ingredients:

• 5 medium sized cucumbers
• 1 medium onion, chopped
• 1 large sweet red bell pepper, cut in 1/4" strips
• 1 Tbsp. salt
• 1 3/4-2 cups Splenda or sugar
• 1 1/2 cup white vinegar
• 3/4 tsp. mustard seed, optional
• 3/4 tsp. celery seed, optional
• 1/4 tsp. ground mustard, optional

Directions:

Wash cucumbers and dry. Can score down the sides of the cucumbers with a fork to help absorb the liquid faster. Cut in thin slices in a large bowl. In a smaller bowl, combine all other ingredients and mix well. Pour over cucumbers and mix thoroughly. Put an air-tight lid on bowl to store in refrigerator. Stir a few times before ready to serve. Best if left to chill for a few hours before serving.

These go great at potlucks and keeps well in refrigerator for quite a while. We prefer these without the last 3 ingredients.

By Terri

Ingredients:

• 4 cups sugar
• 4 cups apple cider vinegar
• 1/2 cups salt
• 1 1/3 tsp. turmeric
• 1 1/3 tsp. celery seed
• 1 1/3 tsp. mustard seed
• 2 onions, sliced thin
• cucumbers, sliced thin

Directions:

Mix sugar, vinegar, salt and spices together. Do not heat. Keep this syrup cold. Wash and sterilize 4 quart fruit jars. Slices 1/2 of an onion into each jar. Wash and slice enough cucumbers to fill each jar. Stir syrup well and pour over cucumbers and onions. Screw on lids. Refrigerate five days before using. Keep stored in refrigerator.

By Robin from Washington, IA