Home pickling is largely a lost art, but it’s easy to revive if you take my cousin Maria’s refrigerator approach, which provides overnight delivery of crunchy, tangy pickles in a memorable mustard hue.
Ingredients
- 6 cups thinly sliced, unwaxed cucumbers (unpeeled)
- 2 cups thinly sliced sweet onions, such as Vidalia
- cup sugar
- 1½ cups apple cider vinegar
- ½ tsp salt
- ½ tsp mustard seed
- ½ tsp celery seed
- ½ tsp ground turmeric
How to Make It
- In a clean, 1-quart lidded jar, layer cucumbers and onions.
- In a small saucepan over medium-high heat, combine the remaining ingredients and bring to a boil.
- Immediately pour this mixture over the layered cucumbers and onions. Cool to room temperature, then cover the jar securely and refrigerate for at least 24 hours before serving.
- Pickles may be stored in the refrigerator for up to one month.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 22 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
Sodium 26 mg 0% |
carbohydrates 5 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |