Billie’s Refrigerator Pickles

Billie’s Refrigerator Pickles
Recipe type: Phase I FasTrac
  • Ingredients:
  • 6 c cucumbers, sliced
  • 1 c green pepper, sliced
  • 1 c onion, sliced
  • Liquid:
  • 1 c cider vinegar
  • 2 c xylitol
  • 1 tsp celelry seed
  • 2 Tbsp salt
  • 1 tap mustard seed
  1. Slice the veggies into 2 quart jars, I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good!
  2. Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet.
  3. Pour over sliced vegetables, evenly in each jar
  4. You will finish filling the jars with cold tap water
  5. I shake the jar a few times during the 24 hrs to mix
  6. No need to cook it
  7. Ready to eat in 24 hours. Taste best if eaten within a week or two~but I like to add tomato wedges or slices to this liquid for overnight, when it is close to empty of veggies
  8. Use the next day~Unbelievable with sandwiches~ ~I have also pickled hot peppers using a batch of this same liquid~They are delicious!~
Carol Biggerstaff’s variation for Dill Pickles
Adjust xylitol for a how sweet you want. Add dill and lower xylitol amount for a dill pickle. I use Celtic salt. Don't throw brine away, add more cucumbers.
Can be kept in fridge for up to a year.
Basically the same recipe as above, but I don't measure. I started out making refrigerated pickles years ago. And they said you can keep them in the refrigerator up to one year. So I substitute the Xylitol for sugar. The jar I have in my refrigerator not right now is maybe 4 months old and they're still crispy and they still taste good


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