Slicer Refrigerator Pickles

Slicer Refrigerator Pickles

Ingredients:
1 cup onion rings 1 cup white vinegar
1 green pepper, sliced 1 tablespoon salt
1 red pepper, sliced 1 tablespoon celery seed
2 cups white sugar

Directions:
Slice into bowl. Mix well. Leave at room temperature for 3 to 4 hours. Refrigerate. Ready to
eat in a day.
Frozen Cucumbers
Deb Stanley
2 quarts peeled and sliced cucumbers 2 teaspoons pickling salt
(1/8 - ¼" thick) 1 ½ cups sugar
2 onions, sliced ½ cup dark vinegar
Sprinkle salt over cucumbers and onions. Let stand 2 hours. Do not drain. Add sugar and
vinegar. Let stand 1 hour. Put in containers and freeze. Great when you have extra slicers and
you like that fresh taste in January!!
Dill Pickles
Joyce Mueller--recipe from her mom, Gladys Nelson
Cucumbers Alum
Dill Water (see chart for water, vinegar, & salt)
Sugar (1 teaspoon per jar) Vinegar (1 part vinegar to 2 parts water)
Garlic Pickling Salt (1 cup salt to 20 cups liquid)
Put cucumbers and dill in quart jars. In each jar, add sugar, garlic, and alum. Boil together
water, vinegar, and pickling salt. Refer to chart below. Using city water may not give you
good results. Pour hot liquid over cukes. Seal and cover jars with boiling water. Let cool
(overnight).
Liquid Water Vinegar Pickling Salt