Refrigerated Cucumber Pickles

5.0(6)

My good friend Pat gave me this wonderful recipe. They have a great sweet flavor and are a nice addition to any picnic spread. These freeze well, and you can also make them with summer yellow squash, which I don't peel. A great way to "use up" cukes in an exploding vegetable garden.

by PainterCook·published 2008-02-07

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Vegetable

Servings

40 serving(s)

Total time

2h 20m

prep 20 min

Calories / serving

34 kcal

Ingredients (5)

serves

8 cups cucumbers, peeled and very thinly slicedcucumber
1 large red onion, very thinly slicedred-onion
2 tablespoons saltsalt
1 1/2 cups sugarsugar
1/2 cup cider vinegarvinegar

Instructions (2 steps)

01Soak the cucumber and onion slices in water to which the salt has been added for 2 hours. Drain thoroughly.
02Mix the sugar and vinegar together and pour over the cucumbers and onions. Mix. Store in a plastic container with lid, in the refrigerator. They get better after a day or two.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.