Ever since the first cucumber seed went in the earth this past spring, Mr. Thirdrow has been looking forward to homemade pickles. The summer harvest came and went. We had a bounty of tomatoes, but only four cucumbers. There were lovely on our salads and spared from the pickle jar.
Even though I couldn’t deliver on my straight-from-the-garden pickles, Mr. Thirdrow has graciously settled for straight-from-the-store-bought-cucumber pickles. These were amazingly easy and I’m certain this won’t be the last veggie pickled in our kitchen in the weeks to come.
Easy Refrigerator Pickles
adapted from allrecipes.com
3 cups distilled white vinegar
2 cups sugar
2 teaspoons ground mustard
2 teaspoons celery seed
2 lbs pickling cucumbers, sliced thin
1 small red onion, sliced
1 green bell pepper, sliced
Bring the vinegar, sugar, and spices to a boil over medium heat. Stir until sugar is fully disolved. Distribute veggies evenly between glass jars. Fill jars 3/4 full with pickling liquid. Allow to cool, refrigerate, and enjoy!
