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Easy Refrigerator Pickles

Easy Refrigerator Pickles

Randy Mayor

Yield

7 cups (serving size: 1/4 cup)

Don’t let your cucumbers go bad or freeze in the fridge. Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Make an extra batch to top off grilled burgers, diced for fresh tartar sauce, as the perfect side to a simple sandwich or just a quick, tangy snack. The pickling liquid can be used with other vegetables as well such as beets, onions and carrots depending on the season. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.

Ingredients

  • 6 cups thinly sliced pickling cucumbers (about 2 pounds)
  • 2 cups thinly sliced onion
  • 1 1/2 cups white vinegar
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, thinly sliced

Nutrition Information

  • calories 28
  • caloriesfromfat 10 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.3 g
  • carbohydrate 7 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 64 mg
  • calcium 7 mg

How to Make It

  1. Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

  2. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

  3. Note: Pickles may be stored in the refrigerator for up to one month.