Easy Pickles
Yield
6 servingsPrep
24 hrsCook
?Ready
?Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
cucumbers
sliced |
|
| 2 | cups |
sugar
|
|
| 1 | cup |
sweet vidalia onions
sliced |
|
| 1 | cup |
white vinegar
|
|
| 1 | each |
sweet red bell peppers
finely sliced |
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
celery seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
cucumbers
sliced |
|
| 473 | ml |
sugar
|
|
| 237 | ml |
sweet vidalia onions
sliced |
|
| 237 | ml |
white vinegar
|
|
| 1 | each |
sweet red bell peppers
finely sliced |
|
| 15 | ml |
salt
|
|
| 5 | ml |
celery seeds
|
|
Directions
Combine cucumbers, onion, and bell pepper in a large bowl.
Add the sugar, vinegar, salt and celery seed.
Mix well. Cover and refrigerate at least 24 hours before serving.
For a different taste, add garlic, dill, oregano, or hot pepper sauce.
