These are my all-time favorite pickles! They seriously make store bought pickles look shameful, and I suspect these are much better for you as well. I hate all the preservatives that go into our food. (Yuck!!) www.PrintableCouponsandDeals.com has tons of great coupons that could be used on ingredients for this recipe.
Easy Refrigerator Pickles
Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.
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- Calories: 28
- Calories from fat: 10%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.3g
- Carbohydrate: 7g
- Fiber: 0.3g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 64mg
- Calcium: 7mg
- 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
- 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.
- 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.
- Note: Pickles may be stored in the refrigerator for up to one month.
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Easy Refrigerator Pickles Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic, Quick/Easy, Canning/Preserving
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- PUBLICATION: Cooking Light