Pickle Recipes

Refrigerator Crisp Pickles Unpeeled, sliced cucumbers Red and/or green peppers, as desired Peeled and sliced onions 1/4 cup coarse kosher salt 1 1/2 cups vinegar Place cucumbers, peppers and onions in a non-reactive (not metal) bowl or container. Mix salt, sugar and vinegar together until salt and sugar are dissolved. Pour mixture over cucumbers and let stand at room temperature over night. Then refrigerate. Keeps indefinitely.

Liz Drzewiecki From “Heavenly Favorites” Holy Rosary Cookbook Cucumber Pickles

To 8 quarts of cucumbers which have been peeled and sliced, add 1/4 cup salt and let stand for five hours; drain, then add three cups of sugar; 2 teaspoons turmeric, 3 cups vinegar; 2 cups water; boil 10 minutes and seal.