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Betty Carter's Refrigerator Pickles

 
Betty Carter's Refrigerator Pickles
46

Betty Carter's Refrigerator Pickles recipe

Yield

68

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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