SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Overnight Cucumber Pickles

Makes: 12 servings
Serving size: 1/4cup Yield: 3 cups
Prep 1 hr Chill 2 hrs  or up to 3 Days
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)
  • Servings Per Recipe 12,
  • cal. (kcal) 13,
  • carb. (g) 3,
  • fiber (g) 2,
  • vit. A (IU) 49,
  • vit. C (mg) 2,
  • sodium (mg) 200,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe