Refrigerator Pickles
By á-29897
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
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
Details
Adapted from myrecipes.com
Preparation
Step 1
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
Review this recipe