Refrigerator Pickles

Makes 7 cups, 1 serving 1/4 cup: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 I doubled brine and used jarred minced garlic

Photo by Mishell R.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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

Directions

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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