Betty Carter's Refrigerator Pickles
56
Betty Carter's Refrigerator Pickles recipe
Ingredients
| 12 | pounds |
cucumbers
very small |
|
| 1 | each |
onions
sliced |
|
| 4 | cups |
sugar
|
|
| 4 | cups |
vinegar
|
|
| ½ | cup |
salt
|
|
| 1 ⅓ | tablespoons |
celery seeds
|
|
| 1 ⅓ | tablespoons |
mustard seeds
|
|
| 1 ⅓ | teaspoons |
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.
Nutrition Facts
Serving Size 110g (3.9 oz)Amount per Serving
Calories 1693% of calories 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?
