Easy Refrigerator Pickles
- Minutes to Prepare:
- Number of Servings: 14
Ingredients
6 c thinly sliced cucumbers, about 2 lbs2 c thinly sliced onion1 1/2 c white vinegar3/4 c splenda3/4 t salt1/2 t mustard seed1/2 t celery seed1/2 t turmeric1/2 t crushed red pepper 1/4 t black pepper4 garlic cloves, thinly sliced
Place 3 cups cucumbers in a glass bowl, top with 1 cup onion. Repeat with remaining 3 cups cucumber and 1 cup onion.
Combine vinegar and remaining ingredients in a small sauce pan, stir well. Bring to a boil, cook 1 minute. Pour over cucumber mixture and let cool. Cover and chill at least 4 days. Yield: 7 cups (14 1/2 cup-sized servings.) Pickles may be stored in the refrigerator up to one month.
Number of Servings: 14
Recipe submitted by SparkPeople user ROBEKL01.
Combine vinegar and remaining ingredients in a small sauce pan, stir well. Bring to a boil, cook 1 minute. Pour over cucumber mixture and let cool. Cover and chill at least 4 days. Yield: 7 cups (14 1/2 cup-sized servings.) Pickles may be stored in the refrigerator up to one month.
Number of Servings: 14
Recipe submitted by SparkPeople user ROBEKL01.
Nutritional Info Amount Per Serving
- Calories: 26.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 126.9 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.9 g
- Protein: 0.7 g
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