Low Sodium Garlicy Refrigerator Pickles
Created by DeeCooker41 on May 15, 2012
- Servings: 7
- Prep Time: 20m
- Cook Time: 0m
- Recipe #5444
Ingredients
- 2 pounds small pickling cucumbers, thinly sliced (I use a mandoline)
- 2 cups thinly sliced yellow onions
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground tumeric
- 1/2 to 1 teaspoons crush pepper flakes (or as to you liking)
- 1/4 teaspoon ground pepper
- 6 to 10 garlic cloves, sliced in half
How to Make
-
Step 1: Place HALF of cucumber slices in a large glass jar; top with 1 cup onion. Repeat procedure with the remaining cucumber slices and remaining 1 cup onion this will be a layering effect).
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Step 2: Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook stirring 1 minute. let cool. Pour over cucumber mixture. Cover tightly and refrigerate at least 4 days before using and up to 4 weeks.
Nutritional Facts
- Serving Size: 1 (242 g)
- Calories 193.9
- Total Fat - 3.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 1392.5 mg
- Total Carbohydrate - 38.6 g
- Dietary Fiber - 5.1 g
- Sugars - 34.2 g
- Protein - 0.8 g
- Calcium - 123.6 mg
- Iron - 0.7 mg
- Vitamin C - 17.8 mg
- Thiamin - 0 mg