Refrigerator Pickles

2 cups distilled white vinegar
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed

Prepare 1 half-gallon or 2 quart canning jars and lids

Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.

Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.

Serve after 1 week or continue to store in the refrigerator for up to 3 months.

Adapted from The Gardeners’ Community Cookbook