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Betty Carter's Refrigerator Pickles

Betty Carter's Refrigerator Pickles

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Betty Carter’s Refrigerator Pickles recipe

YIELD

68 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

12 5.4
POUNDS KG CUCUMBERS
very small
1 1
EACH EACH ONIONS
sliced
4 946
CUPS ML SUGAR
4 946
CUPS ML VINEGAR
½ 118
CUP ML SALT
1 ⅓ 2E+1
TABLESPOONS ML CELERY SEEDS
1 ⅓ 2E+1
TABLESPOONS ML MUSTARD SEEDS
1 ⅓ 6.7
TEASPOONS ML TURMERIC

Directions

Slice cucumbers and onion and place in gallon jars.

Mix remaining ingredients well.

Pour mixture over cucumbers. Screw lids on tightly.

Place in refrigerator.

Let stand 5 days before tasting. Will keep for a year.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 169 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2364mg 98%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 13%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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