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