Refrigerator Mustard Pickles
"Quick and tasty. TIme does not include refrigeration time of at least 6 hours."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (201.3 g)
- Calories 48.6
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 2136.1 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 2.5 g
- Sugars - 4.5 g
- Protein - 1.6 g
- Calcium - 54 mg
- Iron - 1.1 mg
- Vitamin C - 31.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash cucumbers and cut in half lengthwise. Place in individual jars or one big one.
Step 2
If okra are small, add to the jars. If large, cut in half lengthwise and add to the jars.
Step 3
Wash the red bell pepper, trim and cut into julienne strips. Add to the jars.
Step 4
In a small saucepan, place the next 7 ingredients (white vinegar - turmeric). Stir to combine. Bring to ALMOST a boil over medium heat until the salt and sugar are dissolved. About 3 minutes. Remove from heat.
Step 5
Add 2 cups cold water or ice cubes. Stir until mixture is cold. If needed, add more of the cold water.
Step 6
Pour over the vegetables. Put lids on the jars. Refrigerate at least 6 hours. Better if left overnight and even better after a few days.
Tips
- Canning jars with lids
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