Easy Refrigerator Pickles

recipe
These pickles are crisp, refreshing, and both sweet and sour--everything a perfect pickle should be.

Yield:

7 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 23
Caloriesfromfat 4 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 5.8 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 22 mg
Calcium 7 mg

Ingredients

6 cups thinly sliced cucumber
2 cups thinly sliced onion
1 1/2 cups white vinegar
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric

Preparation

Place half of cucumber in a large glass bowl, and top with half of onion. Repeat procedure with remaining cucumber and onion.

Combine vinegar and remaining ingredients in a saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and marinate in refrigerator 4 days.

Note: Pickles can be stored in refrigerator for up to 1 month

Note:

April 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note