Picnic Pickles

Serves: 5
Total Calories: 103
Yield: One jar


1/2 cup rice vinegar
1/2 cup sugar
1 (1-quart) canning jar and lid, sterilized
2 cucumbers, peeled and thinly sliced
1/2 red, orange or yellow pepper, cut into long strips
1/8 red onion, cut into wedges or strips
Optional: 1 carrot, peeled and thinly sliced
Optional: 1 tablespoon fresh cilantro, chopped


Combine vinegar and sugar in canning jar. Shake, mixing well. Add vegetables to jar in small layers and pack to top. Fill with water to cover vegetables. Replace lid. Turn over jar to mix well. Refrigerate overnight before using. May store in refrigerator for up to one week.

Tip: Don’t be shy…enter your best-ever recipe for pickles or salsa in the county fair!

Nutritional Facts:

Serves: 5
Total Calories: 103
Calories from Fat: 0

This Picnic Pickles recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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