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.


Overnight Cucumber Pickles

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Servings: about 3 cups
Related Categories: Cucumbers, Fennel, Pickles
 
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Ingredients
  • 1  cup
    cider vinegar
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  • 1/3  cup
    sugar
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  • 1  teaspoon
    salt
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  • 1  teaspoon
    fennel seeds, crushed
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  • 1  teaspoon
    celery seeds
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  • 2  medium
    pickling cucumber or 2 small cucumbers (4 to 5 inches long), coarsely chopped (about 2 cups)
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  • 1  medium
    bulb fennel, coarsely chopped (about 1 cup)
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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
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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Related Recipe
Quick Pickles
Quick Pickles

Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickles have the perfect balance of sour and sweet - though closer to a "bread and butter" taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

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