No cook Refrigerator Pickles

Ingredients

  • 2 pounds cucumbers, peeled and cut 1/2-inch thick (If you are using Kirby or pickling cucumbers peeling is optional)
  • 2 medium Vidalia onions, sliced and cut in half to make half-circles
  • Coarse salt
  • 2 cups sugar
  • 1 cup white vinegar
  • 1 teaspoon celery seed
  • 1/4 chopped red bell pepper

Directions

  • Step 1:

    Place cucumbers and onions in a colander, and place colander over a medium bowl. Toss with about 1 tablespoon of coarse salt. Set aside to drain and wilt, about 30 minutes, stirring frequently.

  • Step 2:

    In a small nonreactive bowl, combine sugar, vinegar and celery seed. Stir until sugar is dissolved, and let stand until mixture is clear (this takes about 30 - 45 minutes).

  • Step 3:

    Divide cucumber-onion mixture into 4 to 5 half-pint canning jars or airtight containers. Add red pepper evenly to jars, then pour vinegar mixture evenly into jars. Refrigerate at least 8 hours before serving.

  • Step 4:

    These will keep for 2 weeks in the refrigerator. Makes 4 to 5 half-pint jars of pickles.