Refrigerator Pickles

{Our first harvest-4th of July 2013}

What did I do with all our cukes this year? I make refrigerator pickles! Dill and Sweet, if you please! And here's the recipe!

Sweet:

6 C sliced cukes, 1 C sliced Green pepper, 1 C sliced onions, 1 tsp celery seed,  Tbsp salt, 1 C vinegar, 2 C white suger

Mix all together & store in fridge. Ready to eat in 24 hrs.

Garlic Dill:

Make brine: (do not cook)
2 qts water, 3/4 C kosher salt, 2 C cider vinegar

Rinse pickles, slice and put in jars with garlic and dill to taste.  Mix salt, water and vinegar and pour over pickles filling jars. Any large jar will do. Leave pickles at room temp. for 3 days. Refrigerate after that. Pickles will keep from 9 months to a year.

P.S. You can also use green tomatoes as well! Delish!!