These were the first pickles I’d ever made. Thankfully, they were easy to make, and after three weeks watching them transform from cucumbers into pickles in my refrigerator, I found them crunchy and sweet, with plenty of flavor from the green pepper and onion. I added extra celery seed for a little more depth. Next time, I want to try adding some fresh dill to see how that tastes. Chop everything up together, and they’d also make a nice relish for hot dogs or wurst at a summer cookout.
Standing in my kitchen with the cucumbers on the cutting board, it was hard not to think about what it would be like to wake up on Seagull Lake every morning with the smell of the woods around me and the sound of a loon carrying across the water. Maybe that’s what makes these recipes so special for those of us who can only visit these wild places. It’s a little piece of a memory that allows us to linger in a place long after we leave.
Mom’s Refrigerator Pickles
Ingredients
- 7 cucumbers, sliced
- 2 cups sugar
- 2 Tbsp. salt
- 1 cup green pepper, diced
- 1 cup onion, sliced
- 1 cup white vinegar
- 1 Tbsp. celery salt
Instructions
- Pack all ingredients into a jar with vinegar. Shake to mix.
- Refrigerate for three weeks before eating.
