A delightful and easy-to-make recipe for tangy and crunchy refrigerator pickles, perfect for summer snacking or as a side dish.
Slice the cucumbers, onion, and bell pepper into thin rounds.
Use a mandoline slicer for uniform slices and quicker preparation.
In a saucepan, combine the vinegar, sugar, salt, and celery seed. Heat until the sugar dissolves.
Stir continuously to ensure the sugar dissolves evenly.
Place the sliced vegetables in a mixing bowl and pour the hot brine over them.
Ensure all vegetables are submerged in the brine for even pickling.
Transfer the mixture to an airtight container and let it cool to room temperature.
Leave some space at the top of the container to allow for expansion.
Refrigerate for at least 24 hours before serving.
The flavors intensify over time, so waiting longer can enhance the taste.
Serve chilled as a snack or side dish.
Garnish with fresh dill or parsley for a touch of color and flavor.
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