Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pantry Pickles

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 1 quart
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6 pickling cucumbers or Kirbies, with skins

1 onion, thinly sliced across the width

1 red bell pepper, cored, seeded, and julienned

2 cups rice wine vinegar

1/2 cup granulated sugar

1 tablespoon coarse salt


  1. Cut cucumbers across width into 1/16-inch slices, diagonally. Combine all ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered., 10 to 15 minutes. Store in pickling liquid, in refrigerator.
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