These pickles are easy to make and require few ingredients. They work wonderfully as a side dish and taste great on a burger as well. They are similar to a bread and butter style pickle. The following recipe will make about 3 pints of pickles. I normally double it and make 3 quarts or put them into a gallon size jar.
Sweet Refrigerator Pickles
7 cup unpeeled cucumbers or young zucchini or a mix of both sliced thin ( Actually usually I make them with young zucchini.)
1 large onion sliced thin
A green or red pepper chopped is optional
1/8 cup salt
Place veggies in large pan or bowl. (I use a dishpan when making a double batch.) Sprinkle salt over sliced veggies and cover with ice water. Let stand 2 hours. Drain.
After placing pickles in jars, make the following syrup and bringing it to a boil. Ladle or pour over the pickles.
1 cup vinegar
2 cup sugar
1 tsp. celery seed
Store in fridge. The recipe says they will keep indefinitely but they won’t really last that long! : )
I have also canned these pickles (shown in photo). The only difference in doing so is that I make the syrup up, bring to a boil and then add the drained pickles to the syrup and return to a boil before putting in jars. If you do can them follow basic canning instructions, (hot jars, hot lids, wipe rims well, etc) be sure to run a small spatula around the inside of jar before sealing to remove air bubbles. Hot water bath them for about 10-15 minutes.