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This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!
Ingredients
- 3 long pickling cucumbers, thinly sliced
- 1 red bell pepper, finely chopped
- 1 sweet onion, finely chopped
- 1 tablespoon salt
- 2 teaspoons celery seed
- ¾ cup white sugar
- ½ cup white wine vinegar
- 5 half pint canning jars with lids and rings
Directions
Step 1
Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
Step 2
Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 41 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium351mg | 15% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber1g | 2% |
| Total Sugars9g | |
| Protein1g | |
| Vitamin C10mg | 48% |
| Calcium13mg | 1% |
| Iron0mg | 2% |
| Potassium89mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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