Refrigerator Pickles

[RawGranny]

Refrigerator Pickles

3 large green cucumbers or 6 zucchini squash, unpeeled (peel if not organic)
1/2 medium green pepper, minced or sliced
1 medium onion, sliced thin
2 tsp. sea salt
1 tsp. celery seed
1/4 c.to 1/2 c. raw honey (adjust to your liking)
1/2 c. apple cider vinegar

Cut unpeeled cucumbers or squash into slices about 1/16 inch thick.
Combine with green pepper, onion, salt and celery seed in a large bowl, mixing gently; let stand at room temperature 1 hour.
Combine honey and vinegar; stir to dissolve honey. Pour over vegetables.
Stir to blend; cover and refrigerate 24 hours before eating.

Note: These pickles will keep 3 weeks or more when stored in the refrigerator

[Allison]

This looks good. My family used to love pickles, so I'll have to try it. Have you tried this recipe? If so, how do they compare to regular pickles?

[AutumnBreezColordLeavz]

Thanks RawGranny for something new. I am building up my list. Being new, I am open and ready!

[RawGranny]

In the original recipe you heat the vinegar and sugar on the stove to desolve the sugar then pour it over the cucumbers. That made them wilt and get soft. This recipe the vegetables stay crisp. And I played with the honey until I got the taste that I wanted. I forgot to mention that I used vidalia onions.

[Elizabeth]

Thanks for posting this recipe..I will have to try it. I love pickles! :D

I was wondering if you all have tried the "Bubbles" brand kosher Dills and also the sauerkraut. They are Yummy and Raw and in the dairy section of Whole foods....usually near wherever they have the rejuvenative foods and refrigerated nut butters.


Blessings... :)

[FEELIN'GOOD]

Thanks for the recipe- finally something my kids 'might' eat!

Melissa :D