Overnight Cucumber Pickles

Try this easy recipe for refrigerated cucumber pickles when you have an abundance of fresh vegetables in your garden.

11Kviews
6 users rated this recipe an average rating of 2.5
  • Makes: 12 servings
  • Serving Size: 1/4 cup
  • Yields: 3 cups
  • Prep: 1 hr
  • Chill: 2 hrs or up to 3 Days
Rate me!


Overnight Cucumber Pickles
Ingredients
1
cup cider vinegar
1/3
cup sugar
1
teaspoon salt
1
teaspoon fennel seeds, crushed
1
teaspoon celery seeds
2
medium pickling cucumber or 2 small cucumbers (4 to 5 inches long), coarsely chopped (about 2 cups)
1
medium bulb fennel, coarsely chopped (about 1 cup)
Directions
  1. In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds. Stir in cucumber and chopped fennel.
  2. Cover and chill in the refrigerator 2 hours or up to 3 days. Serve with a slotted spoon. Makes about 3 cups.
Nutrition Facts (Overnight Cucumber Pickles)
    Per serving:
  • 13 kcal cal.,
  • 200 mg sodium,
  • 3 g carb.,
  • 2 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X