1. Thinly slice the cucumber, peppers, onions. With a knife, salad shooter, or mandoline. Sweet cucumber pickles in bowl.
2. Add the sugar, vinegar, celery seed, and salt.
Sweet cucumber pickles ingredients
1. Stir to mix well, cover and put in the refrigerator for two days. Stir once a day.
2. At the end of the second day, these pickles are ready to eat and enjoy or freeze.
3. Freeze in a plastic container leaving about 1/2 inch space to allow for expansion during the freezing process. Pickles will keep frozen for up to a year. Once they are thawed store any uneaten pickles in the fridge for up to 2 weeks.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (93g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6978.6mg||241 %|
|Potassium 101mg||3 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.3g|
|Protein 0.4g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 14
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