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Betty Carter's Refrigerator Pickles

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Betty Carter's Refrigerator Pickles

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

Amount Measure Ingredient Features
12 pounds cucumbers
very small
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1 each onions
sliced
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4 cups sugar
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4 cups vinegar
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½ cup salt
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1 ⅓ tablespoons celery seeds
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1 ⅓ tablespoons mustard seeds
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1 ⅓ teaspoons turmeric
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Ingredients

Amount Measure Ingredient Features
5.4 kg cucumbers
very small
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1 each onions
sliced
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946 ml sugar
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946 ml vinegar
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118 ml salt
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2E+1 ml celery seeds
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2E+1 ml mustard seeds
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6.7 ml turmeric
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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

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 1693% 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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