Donna J. Creed-Geer

Ingredients

Refigerator Pickles

 

2 to 3 Small Cucummbers (sliced thin)

1 Small Onion (sliced thin)

1/4 cupof Green Pepper (diced small)

 

 

1 cup Vinger (white or cider you taste prefer)

2 cups Sugar (regular white sugar)

1 tablespoon salt

1/2 teaspoon each of mustard seed & celery seed

Procedure

Slice & dice all you veggies and put into a airtight container, (one that you will not use for anything else it will take the smell of the liguid of the pickles) then just add the rest of ingredients and put lid on and shake well. 

 

Put in refigerator for at least 4 to 6 hours and you have pickles.  The liguid may be used repeatedly for up to two weeks by adding more cucumbers or you can use the same base liguid to make 3 Bean Salad

by making liguid part and adding :

 

3 Bean Salad

 

2 cans green beans (drained)

2 cans yellow beans (drained)

2 cans kidney beans (drained & rinsed)

1 small onion (slice thin)

1/4 cup of green pepper (diced)

Mix with above liquid!

Serving Information

• Serves: 10
• Fat: g
• Calories: