from-cookinglight

Easy Refrigerator Pickles

Easy Refrigerator Pickles Randy Mayor

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.



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

Nutritional Information

Calories per serving: 28
Caloriesfromfat per serving: 10%
Fat per serving: 0.1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 0.3g
Carbohydrate per serving: 7g
Fiber per serving: 0.3g
Cholesterol per serving: 0.0mg
Iron per serving: 0.1mg
Sodium per serving: 64mg
Calcium per serving: 7mg

Good to Know

Unlike store-bought pickles, these homemade pickles are low in sodium. Serve these on sandwiches or as a snack.