Easy Sweet-Sour Cucumber Pickles
Bought a small bag of mini cucumbers, made this pickle recipe, and it was sweet, a bit sour and crunchy. Delicious with most of the meals.
Yield
6 servingsPrep
5 minCook
2 minReady
24 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
cucumbers
or mini, sliced |
|
| ½ | cup |
white vinegar
|
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
sweet vidalia onions
sliced |
|
| ½ | tablespoon |
salt
|
|
| ½ | teaspoon |
celery seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
cucumbers
or mini, sliced |
|
| 118 | ml |
white vinegar
|
|
| 177 | ml |
sugar
|
|
| 237 | ml |
sweet vidalia onions
sliced |
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
celery seeds
|
|
Directions
Add the sugar, vinegar, salt and celery seed into a small saucepan.
Mix together the cucumber and onion in a jar.
Pour the liquid mixture over the mixed veggies, and seal the jar. Let cool to room temperature.
Refrigerate at least 24 hours before serving.
For more taste, add garlic, dill, oregano, or hot pepper sauce as your choice.
