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Refrigerator Cucumber Pickles Recipe
|Cucumbers||8 Medium (Unpeeled)|
|Vinegar||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Non iodized salt||1⁄4 Cup (4 tbs)|
Calories 227 Calories from Fat 1
% Daily Value*
Total Fat 0.17 g0.25%
Saturated Fat 0.06 g0.28%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2308.4 mg96.2%
Total Carbohydrates 55 g18.5%
Dietary Fiber 0.75 g3%
Sugars 52.5 g
Protein 0.98 g2%
Vitamin A 3.2% Vitamin C 7%
Calcium 2.8% Iron 2.5%
*Based on a 2000 Calorie diet
1) Slice cucumbers evenly with a knife or in a food processor bowl fitted with a slicing disc and empty them to a large mixing bowl on reaching the Fill Level.
2) Allow vinegar, sugar and salt to come to a boil.
3) Pour the vinegar mixture at once over the sliced cucumbers after simmering the mixture for 1 minute.
4) Take sterilized jars; pack the pickles in it and refrigerate, covered for at least 1 week.
5) Use as required.
Use young, firm cucumbers for the pickle.