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This is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers.
This recipe is:
Quick
Nutritional Analysis: 1/4 cup equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 50 mg sodium, 15 g carbohydrate, trace fiber, trace protein.
Originally published as Easy Refrigerator Pickles in Country Extra July 1999, p51
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Reviewed on Aug. 16, 2010 by sportsmom3777
SO VERY EASY AND QUICK TO MAKE!!! I used regular and pickling cucs together in this.DELICIOUS!!! Tastes just like the bread and butter my grandmother would can. We love them on our hamburgers.
Reviewed on Jul. 31, 2010 by johnsen
very good, easy to make
Reviewed on Jul. 28, 2010 by MicheleGH
Absolutely the best! I was looking for a way to use up a proliferation of pickles (mine are burpless eating, not pickling variety) and this recipe was a winner - very easy to make - very tasty - everyone has raved about them. Best of all, the pickles stayed crispy for over 2-weeks (can't say how much longer, we ate them all and I had to make more!). The only directions I would change are heating only the sugar and vinegar together, and putting the spices directly into a layered cucumber- & onion-filled quart jar. This way you don't lose any of the yummy spices on the sides of the pan - they are all in the jar.
Reviewed on Jul. 14, 2010 by joy521joy
Great way to use up all those cucumbers. I make this with splenda for a low calorie dish.
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