Betty Carter's Refrigerator Pickles
Betty Carter's Refrigerator Pickles recipe
Yield
68 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.4 | kg |
cucumbers
very small |
|
| 1 | each |
onions
sliced |
|
| 946 | ml |
sugar
|
|
| 946 | ml |
vinegar
|
|
| 118 | ml |
salt
|
|
| 2E+1 | ml |
celery seeds
|
|
| 2E+1 | ml |
mustard seeds
|
|
| 6.7 | 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.
