My mom makes these and they are by far the most amazing pickles you will ever have.
Sweetened to perfection with a little heat. The longer the are in the refrigerator the more flavor you will get from them.
You can put them on just about anything. I have a friend who puts them on her salad. Fix them on your sub sandwhiches, hotdogs and sausage. Have them for a side or straight out of the jar. No matter how you eat them you won’t be disappointed.
- Large pot and spoon
- Cutting board and knife or a mandolin
- Measuring cup
- Measuring spoons
- Large bowl
- Storage jars
- 6 large cucumbers sliced thin
- 1 green pepper (remove membrane, rinse and slice)
- 1 red pepper (remove membrane, rinse and slice)
- 1 large red onion (remove membrane, rinse and slice)
- 1 tablespoon of salt
- 2 cups of white vinegar
- 1 – 1/2 cup of sugar
- 1 teaspoon of celery flakes
- 1 teaspoon of red pepper flakes
- 2 handfuls of ice cubes
Slice all your vegetables place in a bowl with your salt, mix well and set aside.
In your large pot, combine your vinegar, sugar, red pepper and celery flakes. Bring to a boil, remove from the heat and add your two handfuls of ice cubes. Stir till melted.
Place your vegetables in your jars then carefully pour your seasoning over the vegetables. Seal and place in refrigerator.
The longer they are in the refrigerator the more flavor you will have.
Makes about 2 gallons.
Good for about 2 months but honestly they won’t last that long.