Overnight Cucumber Pickles

Try this easy recipe for refrigerated cucumber pickles when you have an abundance of fresh vegetables in your garden.


Overnight Cucumber Pickles

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Servings: 12
Serving size: 1/4  cup
Yield: 3 cups
Prep Time: 1 hr
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Ingredients
  • 1   cup 
    cider vinegar
  • 1/3  cup 
    sugar
  • 1   teaspoon 
    salt
  • 1   teaspoon 
    fennel seeds, crushed
  • 1   teaspoon 
    celery seeds
  • 2   
    medium pickling cucumber or 2 small cucumbers (4 to 5 inches long), coarsely chopped (about 2 cups)
  • 1   
    medium bulb fennel, coarsely chopped (about 1 cup)
Directions
1.
In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds. Stir in cucumber and chopped fennel.
2.
Cover and chill in the refrigerator 2 hours or up to 3 days. Serve with a slotted spoon. Makes about 3 cups.
Nutrition information
Per Serving: cal. (kcal) 13, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 3, fiber (g) 2, pro. (g) 0, vit. A (IU) 48.59, vit. C (mg) 2.36, sodium (mg) 200, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
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