Quick pickles

I went to the store last night to pick up my non-iodized salt for pickling some peppers, and, sadly, I forgot to pick up the rubber gloves necessary to make chopping massive quantities of jalapenos tolerable. In the mood for pickling anyway, I mixed up a quick batch of refrigerator pickles using a recipe my mom sent me a couple years ago.



I had a few cucumbers that needed to be used, and I've tried this recipe before, so I can attest to its deliciousness. Mom says she found the recipe in an issue of Navy Family (?) a few years back. Here you go:

GRANDMA’S QUICK DILL REFRIGERATOR PICKLES

3 large cucumbers, unpeeled

1 large red bell pepper, seeded and cut into ½ in. strips

1 large onion, thinly sliced

1 T. salt

1 T. dill seed

¾ cup sugar

½ cup white wine vinegar

Cut cucumbers crosswise into 1/4 in. thick slices.

In a large bowl, combine cucumbers, bell pepper and onions. Add salt and dill seed; stir well. Let stand, uncovered for 1 to 2 hours; stir occasionally.

In a small bowl, combine sugar and vinegar; stir until the sugar is dissolved. Pour over the vegetables and mix gently. Spoon into large glass or ceramic containers. Cover and refrigerate for at least 1 day or up to 3 weeks. Drain before serving. Makes 8 cups.

No fancy canning equipment required!