Easy Refrigerator Pickles

Yield: 7 cups (serving size: 1/4 cup)

Ingredients

• 6  cups  thinly sliced pickling cucumbers (about 2 pounds)
• 2  cups  thinly sliced onion
• 1 1/2  cups  white vinegar
• 3/4  cup  sugar
• 3/4  teaspoon  salt
• 1/2  teaspoon  mustard seeds
• 1/2  teaspoon  celery seeds
• 1/2  teaspoon  ground turmeric
• 1/2  teaspoon  crushed red pepper
• 1/4  teaspoon  freshly ground black pepper
• 4  garlic cloves, thinly sliced

Preparation

Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.

Nutritional Information

Calories:

28 (10% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

0.3g

Carbohydrate:

7g

Fiber:

0.3g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

64mg

Calcium:

7mg