Monday, July 15, 2013

Easy, No-Cook Pickles

Ahh, crispy refreshing pickles.  Perfect for all the summertime menus we love-- barbecues, burgers, potato salads, veggie platters.  And great just for snacking, too.

 Here's the best way to use the bounties of summer to make Refrigerator Pickles-- and they keep for a year! (Kids will love helping you with this)

6 Cups sliced cucumbers (rounds, spears, whatever you like best)
1 Cup other veggies, optional-- here's where you can add sliced onion, carrots, red pepper, or cauliflower
2 Cups sugar
1 Cup vinegar
1 Tablespoon salt
1 teaspoon celery seed

Simply combine everything in a large bowl, spoon into jars, and refrigerate for 24 hours.  Ta-da!  You are a now a pickle master!


  1. I love no cook pickles. I have been pickling everything the same way. Shallots, carrots, jalapenos and cukes. I love you recipe. Thanks so much for sharing it.

    1. Thanks, Janet! And coming from the woman who writes the SIMPLY SO GOOD blog, this is high praise, indeed. It's like hearing from Julia Child! xoxo