Overnight Cucumber Pickles
Recipe from
Better Homes and Gardens
Try this easy recipe for refrigerated cucumber pickles when you have an abundance of fresh vegetables in your garden.
Servings:
about 3 cups
Ingredients
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1 cupcider vinegarsee savings
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1/3 cupsugarsee savings
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1 teaspoonsaltsee savings
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1 teaspoonfennel seeds, crushedsee savings
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1 teaspooncelery seedssee savings
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2 mediumpickling cucumber or 2 small cucumbers (4 to 5 inches long), coarsely chopped (about 2 cups)see savings
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1 mediumbulb fennel, coarsely chopped (about 1 cup)see savings
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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: Calories 13, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 3 g, Fiber 2 g, Protein 0 g. Daily Values: Vitamin C 4%, Calcium 1%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet.
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