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Fresh Pickle Slices (Makes 2 quarts)

This is a good way to fix cucumbers so they can be eaten right away or stored in the refrigerator. The pickles are tastiest after a few days of marinating. Make a jar for yourself and one for a friend.

5 medium slender cucumbers
2 medium onions, peeled
2 cups cider vinegar
2 cups sugar
1/4 cup salt
1 teaspoon curry powder
1/2 teaspoon celery seed
1 teaspoon mustard seed

1. Wash cucumbers, but do not peel. Slice cucumbers and onions in thin slices. Use slicing disc on food processor, if available. Toss cucumber and onion slices together in a mixing bowl.

2. In 1 quart glass measurer, pour vinegar. Add sugar, salt, curry powder, celery seed and mustard seed. Stir to dissolve. Do not heat.

3. Drain as much liquid as possible from cucumbers. Pack cucumbers and onions in two 1-quart jars. Pour pickling mixture in jars to cover cucumbers. Cover and refrigerate.


Nutritional information per 1/4 cup:
40 calories, 1 gram protein, 0 grams fat, 9 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 402 milligrams sodium