Low-Sodium Refrigerator Pickles

Name: Low-Sodium Refrigerator Pickles
Yield: 28 servings
Ingredients: 6 c. cucumbers (slicing-style; thinly sliced); 2 c. onions (thinly sliced); 1 clove garlic; 1 1/2 c. sugar; 1 1/2 c. vinegar; 1/2 tsp. mustard seeds; 1/2 tsp. celery seeds; 1/2 tsp. turmeric (ground)

M. Blakely

Serves 28

The type of bowl used to cure this dish is important. Plastic, aluminum, etc. will not develop the taste in the same way.

The dish will last in the refrigerator for up to a month if covered.

ᔥ Originally from "Low-Salt Cooking" (1983 ed.) (from Better Homes & Gardens)

Ingredients

6 c. cucumbers (slicing-style; thinly sliced)
2 c. onions (thinly sliced)
1 clove garlic
1 ½ c. sugar
1 ½ c. vinegar
½ tsp mustard seeds
½ tsp celery seeds
½ tsp turmeric (ground)

Instructions

Keep screen awake

1
Cut garlic in half.
2
Put cucumbers, onions, & garlic into glass or crockery bowl.
3
Put sugar, vinegar, & spices into saucepan. Bring to boil, stirring just till sugar is dissolved.
4
Pour liquid over cucumbers, cover, & chill at least . before serving.

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