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PICKLES, EASY REFRIGERATOR PICKLES

 

When choosing cucumbers for pickles, pick out the smaller ones and pickle them soon after buying or harvesting the cucumbers.
Prep: 10 min - Chill: 24 hr
6 Cups Pickles



Ingredients

• 6 cups thinly sliced unpeeled cucumbers
• 2 small onions, sliced
• 1 medium carrot, thinly sliced (1/2 cup)
• 1 3/4 cups sugar
• 1 cup white or cider vinegar
• 2 tablespoons salt
• 1 tablespoon chopped fresh or
• 1 teaspoon dried dill weed*
*1 teaspoon celery seed can be substituted for the dill weed.

Directions
1.
In 2 1/2- or 3-quart glass container, layer cucumbers, onions and carrot.

2. In medium bowl, stir remaining ingredients until sugar is dissolved; pour over cucumbers.

3. Cover and refrigerate at least 24 hours but no longer than 2 weeks.


Nutrition
1/4 CUP: Cal 65 (Cal From Fat 0) Fat 0g (Sat Fat 0g), Chol 0mg Sodium 590mg Carbs 16g (Fiber 0g), Pro 0g
% DAILY VALUE: Vit A 2% Vit C 2%, Calc 0%, Iron 0%
EXCHANGES: 1 Other Carb
CARB. CHOICES: 1


EASY BELL PEPPER-GARLIC REFRIGERATOR PICKLES
Cut 1 small red bell pepper into thin strips; layer with cucumbers, onions and carrot in container. Add 1 whole clove of garlic with remaining ingredients.
 

 

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