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Ingredients3 h 20 m servings 273 cals
Original recipe yields 6 servings (2 quarts pickles)
- Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.
- Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until the sugar dissolves completely, 5 to 10 minutes. Set aside to cool completely.
- Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.
- Store in freezer.
Per Serving: 273 calories; 0.5 g fat; 68.3 g carbohydrates; 3 g protein; 0 mg cholesterol; 2336 mg sodium. Full nutrition
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