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Easy Refrigerator Pickles

This time of year, there is so much coming out of the garden, it's hard to keep up. So, here is a perfect way to use up those extra cucumbers.



These pickles are really good, easy to make and just get better as they sit in the refrigerator. If you want them to be sweet and spicy, just slice up some jalapeños.

Ingredients


6 cups Cucumber, 
thinly sliced 

2 cups Onions, thinly sliced 
3 sprigs of fresh Dill
1 1/2 cups Sugar
1 1/2 cups White Vinegar
1/2 teaspoon Salt
Sprinkle of Black Pepper
1/2 teaspoon Mustard Seed
1/2 teaspoon Celery Seed

Cut up the cucumbers and onions and place into a large bowl. 


Combine remaining ingredients into a saucepan and bring to a boil. Cook over low heat and stir, just until the sugar is dissolved. Pour over cucumber mixture and allow to cool. 


Transfer to a large glass jar and cover tightly and refrigerate for at least 24 hours before serving. I think 48 hours is better if you can wait. 

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