Easy Refrigerator Pickles

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 4%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 5.8g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 22mg
  • Calcium: 7mg

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

  1. Place half of cucumber in a large glass bowl, and top with half of onion. Repeat procedure with remaining cucumber and onion.
  2. 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.
  3. Note: Pickles can be stored in refrigerator for up to 1 month
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