Refrigerator Pickles
Yield
1 gallonPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | gallon |
cucumbers
with onions, sliced |
*
|
| 4 | cups |
sugar
white |
|
| ⅓ | cup |
pickling salt
|
*
|
| 4 | cups |
white vinegar
|
|
| 1 ½ | teaspoons |
turmeric
|
|
| 1 ½ | teaspoons |
mustard seeds
|
|
| 1 ½ | teaspoons |
celery seeds
|
|
| 1 | x |
green chili peppers
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | l |
cucumbers
with onions, sliced |
*
|
| 946 | ml |
sugar
white |
|
| 79 | ml |
pickling salt
|
*
|
| 946 | ml |
white vinegar
|
|
| 7.5 | ml |
turmeric
|
|
| 7.5 | ml |
mustard seeds
|
|
| 7.5 | ml |
celery seeds
|
|
| 1 | x |
green chili peppers
sliced |
*
|
Directions
Thinly slice the cucumbers and onions into a gallon jar.
Heat the other ingredients in a large pot.
Pour over the vegetables. Store covered in the refrigerator.
New vegetables may be added at any time.
Keeps for 4 months.
