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No Cook Refrigerator Pickles
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Description
These pickles are an easy way to add a zing to any summer meal.
Ingredients
- 1 whole Large Cucumber
- 1 whole Large Sweet Onion
- 2 whole Bell Peppers
- 1 cup Evaporated Milk
- 1 cup White Vinegar
- ¼ cups Granulated Sugar
- ½ teaspoons Celery Seed
- ¼ teaspoons Salt
- ¼ teaspoons Turmeric
- ¼ teaspoons Mustard Seed
Preparation
Thinly slice cucumber. Peel and rough chop onion. Remove the stem, seeds and membranes of the peppers and julienne them. Set veggies aside.
In a large mason jar, combine the remaining ingredients. Secure the lid to the jar and shake vigorously for about a minute. Add veggies to the jar until it is full, secure the lid and refrigerate for at least 2 hours before serving.
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The Suzzzz on 6.2.2011
You’ll want to slice the onions and the peppers really thin so they absorb the brining liquid. I cut them very chunky for the photo so they’d show up better. You can use any vegetables you like, my dad likes tomatoes and onions in his. If you like them sweeter add more sugar, more savory you add less sugar and more salt as well as some fresh cracked black papper. Don’t have enough liquid? Add equal parts milk and vinegar until it covers everything.