Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Recipe by Cooking Light April 1997

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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

Nutrition Facts

23 calories; calories from fat 4%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.3g; carbohydrates 5.8g; fiber 0.5g; cholesterol 0mg; iron 0.1mg; sodium 22mg; calcium 7mg.
Advertisement
Advertisement