Easy Refrigerator Pickles Recipe Print Page

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Photo by: Randy Mayor

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.

Cooking Light AUGUST 2007

Yield: 7 cups (serving size: 1/4 cup)

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

Preparation

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.

Nutritional Information

Amount per serving

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

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Easy Refrigerator Pickles recipe