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Refrigerator pickles

Refrigerator pickles
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 2 c
  • salt - 2 Tbsp
  • vinegar - 1 c
  • chopped onion - 1 item
  • chopped green pepper - 1 item
  • celery seed - 2 Tbsp
  • cucumbers, sliced

How to make refrigerator pickles:

The best seeds to roast are pumpkin and acorn squash. Separate the seeds from the pithy strings; place in a strainer and wash under running water until the seeds no longer feel slick. Pat the seeds dry with paper towels, then spread out in a pie plate. Roast, uncovered, in a very slow oven at 250° until crisp and brittle, about 2 to 2 1/2 hours for pumpkin and acorn seeds, but up to 4 hours for butternut squash seeds. As soon as the seeds are properly roasted, toss them with a little melted, unsalted butter (garlic butter, if you prefer, or butter in which you have warmed a smidgeon of curry powder). Sprinkle lightly with salt.

Recipe categories: Vegetables, Summer, Seasonal.

Rating:
Refrigerator pickles
3
Average rating: 3 of 5, total votes: 5
Cook. Time: PT25M
Total Time: PT25M


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Related ingredients:
sugar, pkg, sour cream, hot water, mayonnaise
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