Whiteley Creek Homestead

Snatching a small enamel pan to gather today's garden bounty, I headed to my garden to dig enough potatoes for today's lunch. The beef bourguignon that I prepared yesterday was so tasty that I thought, to change it up a bit for a second meal, I would serve it over mashed potatoes. (It turned out to be a great idea! I would, without hesitation, serve it that way again.) I picked two cukes to make refrigerator pickles as a side… 

and popped some cherry tomatoes in my mouth as a treat.

This is a recipe that my sister, Rita, shared with me many years ago. It's quick… no need to fuss with the whole canning process as these pickles are stored in the fridge.

Refrigerator Pickles

Combine:

1 cup sliced cucumbers

1 cup onion, sliced

1 cup green pepper, sliced (I omitted this.)

Stir together:

1 cup vinegar

2 cups sugar (I used 1 cup… just the perfect sweetness.)

1 tsp celery seed

1 tbsp salt

Pour over and let set 24 hours. You can reuse the vinegar solution. Just toss in some more cuke slices.