Sweet Refrigerator Pickles
Recipe: #12100
February 13, 2014
Categories: Side Dishes, Snacks, Cucumber, Appetizers, Onions, Peppers, Native American, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, Mothers Day, Picnic Potluck, Thanksgiving, Marinate, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Kid's Lunches, Vegetarian Dinner, more
"I saw this recipe circulating on Facebook and had to give it a try. My first attempt was not so great I had to triple the vinegar mixture to fill the jars. I have adjusted the amounts the original recipe called for. The original recipe author claims this keeps for 2 months. It has not lasted long enough in my fridge for me to validate that."
Ingredients
Nutritional
- Serving Size: 1 (65.1 g)
- Calories 113
- Total Fat - 0.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 11.6 mg
- Sodium - 292 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 0.3 g
- Sugars - 22.3 g
- Protein - 3.5 g
- Calcium - 5.2 mg
- Iron - 0.3 mg
- Vitamin C - 11 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix together the cucumbers, onions, bell peppers and salt; set a side.
Step 2
Place the vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil.
Step 3
Remove from heat and allow cooling for one hour.
Step 4
If using, add a chili pepper in each of the 2 -16oz jars and pack the mixed veggies into jars.
Step 5
Pour the cooled vinegar mixture over the vegetables, cover and store in refrigerator.
Tips
No special items needed.