Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Pantry Pickles
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 32
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 219
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
Ingredients
6 pickling cucumbers or Kirbies, with skins
1 onion, thinly sliced across the width
1 red bell pepper, cored, seeded, and julienned
2 cups rice wine vinegar
1/2 cup granulated sugar
1 tablespoon coarse salt
Directions
- Cut cucumbers across width into 1/16-inch slices, diagonally. Combine all ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered., 10 to 15 minutes. Store in pickling liquid, in refrigerator.