Easy Refrigerator Pickles
- 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
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)
|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.