[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Refrigerator Pickles[/title][fusion_text]Week of August 18th to August 22nd, 2008
REFRIGERATOR PICKLES (Thanks to A Taste of St. James Cookin’
Cookbook and submitted by Don and Jeanette Wippler)
Mix and let stand in refrigerator 2 to 4 hours:
7 Cups Cucumbers, not peeled and sliced thin 1 Cup Onion, sliced
1 Green Pepper, sliced 1 Tbs. Salt
Drain well and place on paper towels; blot dry with more paper towels. Boil and pour cooled brine over drained cucumbers:
1 1/2 Cups Sugar 1 Cup White Vinegar
1 Tsp. Celery Seed 1 Tsp. Mustard Seed
Refrigerate overnight. Will keep indefinitely.
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