From “Cooking with the Horse and Buggy People”. I eat these right away 🙂
Servings: makes about 2 quartsCook Time: none
7 cups unpeeled sliced cucumbers
1 cup diced bell pepper
1 cup sliced onions
1 cup vinegar
2 tsp. salt (I use very little)
2 cups sugar
1 Tbsp. celery seed
Pickle Crisp (optional – per package directions)
Do not heat the brine.
Mix together sugar and vinegar until sugar is dissolved,
then add celery seed, salt and Pickle Crisp (optional) and pour over cuke mix.
Store in frig in covered container.
Best after 24 hours. (actually great after 10 minutes ).
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