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Refrigerator Pickles

TOTAL TIME: Prep: 25 min. + chilling YIELD: 6 cups.
"These pickles are some of the best I have ever eaten. They're so good and easy to make that you'll want to keep them on hand all the time. My in-laws send over produce just so I'll make more!" —Loy Jones Anniston, Alabama

Ingredients

  • 3 cups sliced peeled cucumbers
  • 3 cups sliced peeled yellow summer squash
  • 2 cups chopped sweet onions
  • 1-1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed

Directions

  • 1. Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool.
  • 2. Cover tightly and refrigerate for at least 24 hours. Serve with a slotted spoon.

Nutrition Facts

1/4 cup: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

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