Easy Refrigerator Pickles

Serves: 2
Total Calories: 547


6 cups cucumbers thinly sliced unpeeled small
2 cups onions thinly sliced
1 1/2 cups sugar
1 1/2 cups white vinegar
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric ground


In a 2 1/2 -quart glass bowl or gallon jar, alternately layer cucumbers and onions.

In a 2-quart non-aluminum saucepan, combine sugar, vinegar, salt, celery seeds,mustard seeds and turmeric. Stirring over medium heat, bring to a boil and boil until sugar is dissolved. Pour over cucumbers and onions stir. Cool for 10 minutes. Cover tightly and refrigerate for 24 hours, stirring occasionally.

* Two cups cauliflowerets can be substituted for 2 cups of the cucumbers. One 4-ounce jar sliced pimientos, drained, can be added if desired.

Nutritional Facts:

Serves: 2
Total Calories: 547
Calories from Fat: 0

This Easy Refrigerator Pickles recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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