Overnight Cucumber Pickles

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

Overnight Cucumber Pickles
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10 users rated this recipe an average rating of 3.5
Makes:
12 servings
Serving Size:
1/4 cup
Yields:
3 cups
Prep:
1 hr
Chill:
2 hrs or up to 3 Days
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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.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 200 mg sodium,
  • 3 g carb.,
  • 2 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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