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Ingredients
- 4 c. thinly-sliced cucumbers, 3/16" thick see * Note
- 1 c. thinly-sliced onion
- 1 x sweet red pepper thinly sliced
- 2 tsp pickling salt
- 1 1/2 c. cider vinegar
- 2/3 c. sugar
- 1 tsp mustard seeds
- 1/2 tsp celery seeds
- 1/2 tsp grnd turmeric
Directions
- * Note: Use small pickling or possibly English cucumbers.
- Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or possibly plastic) container. Sprinkle with salt and mix well. Let stand for 3 hrs, stirring occasionally. Drain. Rinse twice and drain thoroughly.
- Heat the vinegar in a microwave oven for 30 seconds or possibly hot it slightly on the stove top. Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring till the sugar is dissolved. Pour over the vegetables and mix well.
- Pack the vegetables into small freezer containers. Divide the liquid and pour it over the pickles. Seal tightly and freeze.
- Store the pickles in the freezer for up to 6 months. Once thawed, use them within several days before they lose their crunch.
- This recipe yields about 3 c..
- Yield: 3 half-pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 606g | |
| Calories 634 | |
| Calories from Fat 12 | 2% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4674mg | 195% |
| Potassium 500mg | 14% |
| Total Carbs 143.45g | 38% |
| Dietary Fiber 2.5g | 8% |
| Sugars 137.25g | 92% |
| Protein 1.93g | 3% |
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