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rows of jars with sliced cucumbers and mustard seeds

Mennonite Refrigerator Pickles

Makes enough for a 1 gallon jar or 8 pint jars.

Course Appetizer, Side Dish
Cuisine Canadian
Keyword bread and butter pickles, Mennonite, pickles, Refrigerator pickles, sweet pickles
Prep Time 1 hour
Servings 8 pints
Author Naomi

Ingredients

  • 2-3 bell peppers
  • 3 onions
  • 8-10 English cucumbers or enough to fill the jar
  • 2-4 tsp mustard seeds optional

For the Brine:

  • 2 c. sugar
  • 1 c. vinegar
  • 1 c. apple cider vinegar
  • 2 Tbsp. salt

Instructions

  1. Wash and slice the peppers, onions, and cucumbers.  Pack into a gallon jar until it is full, or layer into pint jars. Sprinkle with mustard seeds, if desired.

  2. Combine the brine ingredients in a small pot. Heat to dissolve, and pour into jar (will only be 1/2 full). Don't seal; refrigerate at least 3 days before eating, or to taste.  Keep refrigerated.

Recipe Notes

Note:  Becky also used mustard seeds in her pickles (just a few sprinkled on top), as well as a bit of apple cider vinegar in the brine for some extra kick.