Mark brought home the most delicious pickles I have ever had. A fellow volunteer at the Ronald McDonald House had given him a jar of pickles that she had made using her Aunt Bessie’s recipe. I am talking out of this world great. I planned to take pictures of them in the jar but we really have been enjoying them and now, sadly, there are only a few left. Even Mark’s 8-year-old great-niece couldn’t help but eat one after another. Here is the recipe for these fabulous sweet Refrigerator Pickles.
Thank you Patty for generously sharing this recipe with Mark and I. Your Aunt Bessie’s Refrigerator Pickles now will travel the globe.
- 2 large onions sliced
- 2 green bell pepper, diced
- 6 pickling cucumbers, (small cucumbers)
- 3 cups sugar
- 3 cups apple cider vinegar (not white)
- 1/4 cup salt
- 1/4 tsp alum
- 1 Tb mustard seeds
- 1 Tb celery seeds
- 1 Tb turmeric powder
Place the onions, bell peppers and cucumbers in a large bowl. In a medium pot combine the sugar, apple vinegar, salt, alum, mustard seeds, celery seeds and turmeric powder and bring to a boil. Once at a boil remove from heat and let cool at room temperature. Pour the cooled boiled mixture over the vegetables, cover with plastic wrap and refrigerate for 5 days. Stir and toss once each of the five days. At the end of this period put in Mason or canning jars and keep refrigerated.