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“Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium. Serve these on sandwiches or as a snack.”
READY IN:
96hrs 10mins
SERVES:
28
YIELD:
28 1/4 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
  2. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
  3. Note: Pickles may be stored in the refrigerator for up to one month.

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