Preserve your garden produce with these simple Refrigerator Sweet Pickles (No-Canning-Needed).
If you have ever grown cucumbers or zucchini then you know that you will be blessed with an abundance of each by summers end. Today's recipe for Refrigerator Sweet Pickles is from the cucumbers, onions and bell peppers that we harvested late last summer. For some reason I forgot to post this recipe on my blog and it's too good not to post.
{summer 2016}
By the time your cucumber plants start producing they can get out of control pretty quickly yielding 3-4 cukes per vine per day. Before you know it you'll have cucumbers growing out of your ears. This recipe is a great way to use cucumbers and onions from your garden, but in my case, cucumbers, onions and bell peppers. 
I found this recipe last year on one of my favorite blogs and I've made it 3 times since finding it. The best part about this recipe is that these crunchy pickles will keep in the refrigerator for up to 2 months without having to be processed. These sweet-crunchy pickles are easy to throw together and perfect for sharing with family and friends. I hope you'll give this recipe a try!
Refrigerator Sweet Pickles
6 - 7 cucumbers, sliced
1 - cup sliced onion
1 - cup bell pepper sliced or cut into pieces
1 1/2 cups apple cider vinegar
1 - cup water
2 - cups sugar (I used cane sugar)
1 - tablespoon celery salt
1 - tablespoon pickling salt
Slice cucumbers, onions, and peppers. Pack vegetables tightly into a large glass jar (I used a half gallon 64 oz mason jar).
Combine remaining ingredients in a medium sizze bowl and stir well. Pour the mixture over cucumber mixture. Refrigerate about 2-3 days before eating.
Pickles will store in the refrigerator for up to 2 months.
Pickles will store in the refrigerator for up to 2 months.
Cook's Note: If you are looking for a few another pickle recipe try my recipe for Zucchini Pickles. This recipe is my favorite for zucchini overload!
source: My Crazy Life as a Farmers Wife
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