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Yield: 4 pints
Skip the supermarket and treat yourself to a few pints of fresh, crunchy homemade pickles. These easy sweet refrigerator pickles start with classic cucumbers then add onion, pepper, celery, and dill for the perfect sweet summer pickle.
For more photos and how-to instructions, visit the Yankee Seeker post on Easy Sweet Refrigerator Pickles.
Scrub the cucumbers clean and slice them into diagonal rounds (1/2-inch or 1/4-inch thick depending on how you like them). Toss the sliced cucumber, onion, pepper, and celery with the salt in a large colander set in the sink or over a bowl. Allow it to sit for at least 30 minutes, but preferably an hour.
In a medium bowl, whisk together the vinegar and sugar until the sugar is completely dissolved. Add the mustard seeds and whisk another minute.
Spoon the cucumber mixture evenly into 4 separate clean pint jars, stopping halfway through to tuck a few sprigs of dill into each jar. Pack, but don't crush, the cucumber mixture in.
Distribute the vinegar and sugar mixture into each jar, then seal shut. Store in the fridge until ready to eat -- at least 8 hours, but longer if you can wait. They'll keep in the fridge for several weeks.
In this issue: Thoreau's Maine
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