Overnight Cucumber Pickles

Diets

Vegan
Gluten free

Ingredients

Produce
- 1 Fennel, coarsely chopped (about 1 cup, medium bulb
- 2 Pickling cucumber or 2 small cucumbers (4 to 5 inches long, medium

Baking & Spices
- 1 tsp Celery seeds
- 1 tsp Fennel seeds
- 1 tsp Salt
- 1/3 cup Sugar

Oils & Vinegars
- 1 cup Cider vinegar

Time
Prepare: 1H

Found on bhg.com

Description

Try this easy recipe for refrigerated cucumber pickles when you have an abundance of fresh vegetables in your garden.

Directions

In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds. Stir in cucumber and chopped fennel.
Cover and chill in the refrigerator 2 hours or up to 3 days. Serve with a slotted spoon. Makes about 3 cups.

Nutrition

Nutrition Facts (Overnight Cucumber Pickles) Per serving: 13 kcal cal., 0 g fat (0 g sat. fat, 0 mg chol., 200 mg sodium, 3 g carb., 2 g fiber, 0 g pro. Percent Daily Values are based on a 2,000 calorie diet

Serves: 3 cups
Prepare: PT60M

bhg.com

301 0 2017-08-05 04:27:47

Title:	Overnight Cucumber Pickles
Descrition:	Try this easy recipe for refrigerated cucumber pickles when you have an abundance of fresh vegetables in your garden.

Overnight Cucumber Pickles