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Photo: Randy Mayor
Active Time:10 minsTotal Time:4 daysServings:28Yield:7 cupsJump to Nutrition Facts
Active Time:10 minsTotal Time:4 daysServings:28Yield:7 cups
Active Time:10 mins
Active Time:
10 mins
Total Time:4 days
Total Time:
4 days
Servings:28
Servings:
28
Yield:7 cups
Yield:
7 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6cupsthinly sliced pickling cucumbers (about 2 pounds)2cupsthinly sliced onion1 ½cupswhite vinegar¾cupsugar¾teaspoonsalt½teaspoonmustard seeds½teaspooncelery seeds½teaspoonground turmeric½teaspooncrushed red pepper¼teaspoonfreshly ground black pepper4garlic cloves, thinly sliced
Cook Mode(Keep screen awake)
Ingredients
6cupsthinly sliced pickling cucumbers (about 2 pounds)
2cupsthinly sliced onion
1 ½cupswhite vinegar
¾cupsugar
¾teaspoonsalt
½teaspoonmustard seeds
½teaspooncelery seeds
½teaspoonground turmeric
½teaspooncrushed red pepper
¼teaspoonfreshly ground black pepper
4garlic cloves, thinly sliced
DirectionsPlace 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.Combine vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, crushed red pepper, black pepper and garlic in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days. Pickles may be stored in the refrigerator for up to one month.Originally appeared: Cooking Light
Directions
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.Combine vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, crushed red pepper, black pepper and garlic in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days. Pickles may be stored in the refrigerator for up to one month.
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, crushed red pepper, black pepper and garlic in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days. Pickles may be stored in the refrigerator for up to one month.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)28Calories7gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
