Wednesday, July 9, 2014

Wednesday Weekly Recipe - Overnight Cucumber Pickles


 
 
 
 
  • Makes: 12 servings
  • Serving Size: 1/4 cup
  • Yields: 3 cups
  • Prep: 1 hr
  • Chill: 2 hrs or up to 3 Days

  •  
    Ingredients
    1 cup cider vinegar
    1/3  cup sugar
    1   teaspoon salt
    1  teaspoon fennel seeds, crushed
    1  teaspoon celery seeds
    2  medium pickling cucumber or 2 small cucumbers (4 to 5 inches long), coarsely chopped (about 2 cups)
    1  medium bulb fennel, coarsely chopped (about 1 cup)
    Directions
    1. In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds. Stir in cucumber and chopped fennel.
    2. Cover and chill in the refrigerator 2 hours or up to 3 days. Serve with a slotted spoon. Makes about 3 cups.
    Nutrition Facts    
      Per serving:
    • 13 kcal cal.,
    • 200 mg sodium,
    • 3 g carb.,
    • 2 g fiber
    • Percent Daily Values are based on a 2,000 calorie diet
     
     
     
    "For Ladies Only" is the ladies ministry of Pearson Baptist Church in Pearl Mississippi.