Tangy Refrigerator Pickled Cucumbers
Experience the refreshing flavor of summer with this simple yet delightful recipe. These tangy pickled cucumbers are perfect for those hot days when you need a cool side dish. With its sweet and sour notes, this dish adds a burst of flavor to any meal. Quick to prepare and easy to store, it's a versatile favorite for any occasion.
10
Servings
84
Calories
7
Ingredients
Ingredients
cucumbers
7 cups (thinly sliced)
bell pepper
1 cup (thinly sliced)
onion
1 cup (thinly sliced)
celery seed
1 tablespoon
salt
2 tablespoons
sugar
1 cup
vinegar
1 cup
Instructions
1
If desired, start by placing the cucumber slices in a colander and sprinkle with 2 tablespoons of salt. Allow them to sit for about an hour to drain excess water. Rinse and pat dry.
2
In a large bowl, combine the cucumbers, bell pepper, onion, and celery seed. Mix thoroughly to ensure even distribution.
3
In a separate small bowl, whisk together the sugar and vinegar until the sugar is completely dissolved. This mixture will form your pickling liquid.
4
Pour the pickling liquid over the vegetable mixture, making sure everything is well-coated.
5
Cover the bowl with plastic wrap or an airtight lid and refrigerate overnight to allow the flavors to meld together.
6
For long-term storage, transfer the cucumbers to a clean, sealable container. They will keep in the refrigerator for up to 2 weeks.
Nutrition Information
0.2g
Fat
20.8g
Carbs
0.8g
Protein
1.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Tangy Refrigerator Pickled Cucumbers recipe?
It is a simple, refreshing summer side dish made with sliced cucumbers, bell peppers, and onions in a sweet and sour vinegar brine.
How many servings does this recipe make?
This recipe yields approximately 10 servings.
How long can I store these pickles?
You can store them in a clean, sealable container in the refrigerator for up to 2 weeks.
Do I need to cook anything for this recipe?
No, this is a no-cook refrigerator pickle recipe that relies on a cold brine.
Is the salting step necessary?
Salting is optional but recommended; it helps drain excess water from the cucumbers to ensure a better texture.
How long should the cucumbers sit in salt?
If you choose to salt them, let them sit in a colander for about one hour before rinsing and patting dry.
What type of vinegar should I use?
The recipe calls for 1 cup of vinegar; typically, white vinegar or apple cider vinegar works best for this flavor profile.
How much sugar is in the pickling liquid?
The pickling liquid requires 1 cup of sugar.
What vegetables are included besides cucumbers?
The recipe includes 1 cup of thinly sliced bell pepper and 1 cup of thinly sliced onion.
What seasoning is used for these pickles?
The dish is seasoned with 1 tablespoon of celery seed and 2 tablespoons of salt for the optional drainage step.
How many calories are in one serving?
Each serving contains approximately 84 calories.
What is the fat content of this dish?
This is a low-fat dish with only 0.2g of fat per serving.
How many carbohydrates are in a serving?
There are 20.8g of carbohydrates per serving.
Does this recipe contain fiber?
Yes, there is 1.2g of fiber per serving.
Is there any protein in these pickled cucumbers?
Each serving provides about 0.8g of protein.
How should I prepare the cucumbers?
You should thinly slice 7 cups of cucumbers for this recipe.
How long do the pickles need to refrigerate before eating?
The mixture should be refrigerated overnight to allow the flavors to properly meld together.
What is the flavor profile of this dish?
The dish is characterized by its tangy, sweet, and sour notes, making it a refreshing summer side.
How many ingredients are needed in total?
There are 7 main ingredients: cucumbers, bell pepper, onion, celery seed, salt, sugar, and vinegar.
Can I use an airtight lid for storage?
Yes, you should cover the bowl with plastic wrap or use an airtight lid during refrigeration.
Is this recipe suitable for vegetarians and vegans?
Yes, all the ingredients are plant-based and suitable for both vegetarian and vegan diets.
What category of food is this?
This recipe is categorized as a Vegetable dish.
How do I ensure the sugar dissolves in the brine?
Whisk the sugar and vinegar together in a separate small bowl until the sugar is completely dissolved before pouring it over the vegetables.
Is this a canning recipe?
No, these are refrigerator pickles and are not intended for long-term shelf-stable canning.
What should I do after salting the cucumbers?
After salting and draining for an hour, you must rinse them and pat them dry before mixing.
Can I eat these immediately after mixing?
While safe to eat, it is best to wait until they have refrigerated overnight for the full tangy flavor.
Is there any cholesterol in this recipe?
Based on the provided data, there is no cholesterol in this recipe.
How many cups of cucumbers are required?
You will need 7 cups of thinly sliced cucumbers.
What kind of onion should I use?
The recipe calls for 1 cup of thinly sliced onion; yellow, white, or red onions can be used depending on your preference.
Is this dish served hot or cold?
This dish is served cold, directly from the refrigerator.