Easy Refrigerator Pickles Recipe

By CarolineNGa

This is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York

One comment suggested layering the spices in the jars instead of heating them with the sugar and vinegar so that they are not lost on the side of the pan.

Ingredients

• 6 cups thinly sliced cucumbers
• 2 cups thinly sliced onions
• 1-1/2 cups sugar
• 1-1/2 cups cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon mustard seed
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cloves

Preparation

Step 1

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups.

Nutritional Analysis:
1/4 cup equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 50 mg sodium, 15 g carbohydrate, trace fiber, trace protein.