Sweet Refrigerator Pickles

Printed from: www.grandmotherskitchen.net

Ingredients

Heat but don't boil:

3 cups granulated sugar

2 cups vinegar

2 Tablespoons pickling salt

1 Tablespoon tumeric

1 Tablespoon celery seed

1 Tablespoon mustard seed

In a 4 litre ice cream bucket or container add:

Approx. 2 thinly sliced large onions (or you can substitute 1/4 cup dehydrated onions)

Approx. 3 carrots, peeled and sliced thin

Approx. 6-8 small sliced cucumbers

When making pickles, the amounts are not exact, but, do need to make sure you have enough of the brine that is totally covers the veggies.

Pour hot brine over the prepared veggies in your large container or you can do directly into jars. Press down the veggies and make sure the brine is covering them. Put the lid on and refrigerate once cooled to room temperature.

You can use whatever size container you like, either one large one or put the veggies directly into the jars, but either method, you must stir each day, (or turn the jars back and forth, upside down and back upright).

Let sit in the refrigerator for 4 days before eating to let the flavor of the brine immerse into the veggies.

These pickles do not seal. They must be kept refrigerated until eaten.

Refrigerator life of pickles is about one year.

Enjoy!