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Hall Cook Book
Refrigerator Pickles
Category: Canning / Submtd By:: Nethella Hall\
Yield: 16 Cups
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12 Medium Cucumbers, Sliced
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4 Tablespoons Salt
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6 Onions, Sliced
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2 Cups Cider Vinegar
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1 Cup Green Peppers, Sliced
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2 1/2 Cups Sugar
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Mix the vinegar and sugar.
Let sit until the sugar dissolves.
Place vegetables in a container, add salt and mix.
Let stand 2 hours.
Wash salt off vegetables, twice.
Taste to make sure the vegetables are not too salty.
Place vegetables in a clean container with a lid.
Add vinegar mixture to cover vegetables.
Cover with lid and place in the refrigerator.
Per Cup: 173 Cal (2% from Fat, 5% from Protein, 94% from Carb); 2 g Protein;
0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 44 g Carb; 3 g Fiber; 43 mg Calcium;
1 mg Iron; 730 mg Sodium; 0 mg Cholesterol
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