Recipe: Easy Refrigerator Pickles

EASY REFRIGERATOR PICKLES

6 cups thinly sliced cucumbers*
2 small onions, sliced
1 medium carrot, thinly sliced (1/2 cup)
1 3/4 cups sugar
1 cup white or cider vinegar
2 tablespoons salt
1 tablespoon chopped fresh dill weed (or 1 teaspoon dried)

Layer cucumbers, onions and carrot in 2 1/2 or 3 quart glass container.

Mix remaining ingredients until sugar is dissolved; pour over cucumbers.

Cover and refrigerate at least 24 hours but no longer than 2 weeks.

*Smaller cucumber varieties are used for pickles and are best for this recipe. Prepare pickles soon after bringing home from the market. There is no need to peel the cucumbers when they are fresh and not coated with wax to preserve them.

VARIATIONS:

There are several ways to add color and flavor to these easy pickles:

- Slice a small bell pepper into thin strips for both a color and flavor boost.
- Add 1 teaspoon celery seed instead of the dill weed, or add a clove of garlic in addition to the herb.

Makes 6 cups pickles
Source: Betty Crocker Simple Meals, July/August 2000