Total time: 10 minutes plus 1 hour standing and 24 hours chilling | Makes 8 cups
Note: From Dorothy Rose, Victorville. The pickles will keep in the refrigerator for six weeks.
- 6 pickling cucumbers, sliced
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon salt
- 2 cups sugar
- 1 1/2 cups vinegar
- 2 teaspoons celery seeds
- 2 teaspoons mustard seeds
Step 1Combine the cucumbers, onion and pepper in a nonmetallic bowl. Sprinkle with the salt and mix well. Let the vegetables stand 1 hour. Drain and return them to the same bowl.
Step 2Combine the sugar, vinegar and celery and mustard seeds in another nonmetallic bowl. Stir until the sugar is dissolved. Pour the vinegar mixture over the vegetables. Cover and chill 24 hours to blend the flavors.
Each 1/4 cup:
57 calories; 222 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 15 grams carbohydrates; 0 protein; 0.37 gram fiber.
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