A sassy version of refrigerator pickles - this cool, refreshing cucumber dish is the perfect thing in summer.
Ingredients:
Method: In large bowl combine cucumbers, peppers and onion. In small bowl, combine remaining
ingredients, blend well. Pour over cucumber mixture; toss to coat well. Cover and
refrigerate at least 24 hours – stirring occasionally. May add new cucumbers to the
mixture!
Lynn Schultz, BFBLHR Board Member
Ingredients:
- 3 cups (medium) thinly sliced cucumbers
- 1 medium red or green pepper, cut into strips
- ¼ c. chopped onion
- ¾ c. sugar (original recipe calls for 1 c., but we don’t like it that sweet)
- 1 t. salt
- ½ t. celery seed (I’ve also substituted finely chopped celery when I want to use the last of my celery)
- ½ t. mustard seed
- ½ c. vinegar
Method: In large bowl combine cucumbers, peppers and onion. In small bowl, combine remaining
ingredients, blend well. Pour over cucumber mixture; toss to coat well. Cover and
refrigerate at least 24 hours – stirring occasionally. May add new cucumbers to the
mixture!
Lynn Schultz, BFBLHR Board Member
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