Ice-Water Pickles
Yield
5 quartsPrep
15 minCook
20 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
cucumbers
|
|
| 5 | each |
onions
|
|
| 1 | tablespoon |
mustard seeds
|
|
| 1 | quart |
apple cider vinegar
|
*
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
pickling salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
cucumbers
|
|
| 5 | each |
onions
|
|
| 15 | ml |
mustard seeds
|
|
| 0.9 | l |
apple cider vinegar
|
*
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
pickling salt
|
*
|
Directions
Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours.
Peel and slice the onions and pack them in the bottoms of 5 pint jars.
Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute.
Fill the jars to overflowing with the boiling-hot syrup and seal.
