Easy refgrigerater pickles
28 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | THIN SLICED CUCUMBERS |
| 2 | cups | THIN SLICED ONIONS |
| 1½ | cup | VINEGAR |
| 1 | cup | SUGAR |
| ½ | teaspoon | SALT |
| ½ | teaspoon | MUSTARD SEED |
| ½ | teaspoon | CELERY SEED |
| ½ | teaspoon | GROUND TURMERIC |
Directions
PLACE HALF OF THE CUCUMBER IN A ALRGE GLASS BOWL. TOP WITH HALF THE ONION.
REPEAT THE PROCEDURE WITH THE REMAINING CUCUMBER AND ONION.
COMBINE VINEGAR AND REMAINING INGREDIENTS IN A SAUCE PAN; STIR WELL.
BRING TO A BOIL; BOIL 1 MINUTE. POUR THE MIXTURE OVER THE CUCUMBER AND ONION; LET COOL. COVER AND MARINATE IN REFRIGERATER FOR 4 DAYS.
PROTEIN 0.3 / FAT ⅒ / CARBOHYDRATE 9⅒ / CHOLESTEROL 0 IRON ⅒ / SODIUM 44 / CALCIUM 7