Ingredients
20
20 servings
- •3 long pickling cucumbers, thinly sliced
- •1 red bell pepper, finely chopped
- •1 sweet onion, finely chopped
- •1 tablespoon salt
- •2 teaspoons celery seed
- •¾ cup white sugar
- •½ cup white wine vinegar
- •5 half pint canning jars with lids and rings
Instructions
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutritional Facts
Per 20 servings
- Calories: 41
- Carbohydrate: 10g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 9g
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