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This recipe for refrigerator pickles with celery seed was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four (5-gallon) buckets of cucumbers from his garden, and I made pickles for the whole neighborhood. The pickles will stay fresh in the refrigerator for 2 1/2 to 3 weeks.
Ingredients
- 7 cups cucumbers, peeled and thinly sliced
- 1 teaspoon salt
- 2 cups white sugar
- 1 cup diced red onion
- 1 cup chopped green bell pepper
- 1 cup cider vinegar
- 1 teaspoon celery seed
Directions
Step 1
Mix together cucumbers and salt in a large bowl and let sit for 1 hour. Do not drain mixture.
Step 2
Add sugar, onion, bell pepper, vinegar, and celery seed to cucumber mixture in the bowl; mix well. Cover the bowl and place in the refrigerator.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 40 | |
| Calories 45 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium59mg | 3% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber0g | 1% |
| Total Sugars10g | |
| Protein0g | |
| Vitamin C4mg | 20% |
| Calcium6mg | 0% |
| Iron0mg | 1% |
| Potassium52mg | 1% |
*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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