Mom’s Refrigerator Sweet Pickles

Ingredients

• 7 cups thinly sliced cucumbers, ends discarded
• 1 cup thinly sliced white or yellow onion, cut into 1" lengths
• 1 cup diced green bell pepper
• 1 tablespoon pickling salt
• 2 cups granulated sugar
• 1 cup white vinegar
• 1 tablespoon dried celery seed
• 1 big sprig fresh dill

Instructions

1. 1

   Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain well. (I use a mandoline for thin, even vegetable slicing.)

2. 2

   Meanwhile, in a medium saucepan over medium-high heat, combine sugar, vinegar, and celery seed. Bring it just to a boil and whisk rapidly until sugar dissolves completely. Remove from heat.

3. 3

   Pour hot brine over the cucumber mixture. Add the dill and fold everything to combine. Let cool to room temperature.

4. 4

   Place a lid on the bowl and refrigerate for 2 days before eating, to let flavors mingle...although I never wait that long. Continue to store in covered bowl or transfer to jars. Pickles keep well for up to 3 weeks.