refrigerator - Cucumber Pickle Chips
Source of Recipe
from Judy, an alicia's kitchen newsletter reader
Recipe Introduction
Says she has been making these for years. She uses
Splenda in place of the sugar when making them and
it works well. She always has a jar in her refrigerator
and they taste good.
List of Ingredients
refrigerator - Cucumber Pickle Chips
2 washed regular size cucumbers
1 large bell pepper, cleaned and cut into 1/2 inch strips
1 medium thinly sliced onion
1 tablespoon salt
2 teaspoons dill seeds
3/4 cup sugar subsitute such as Splenda or white sugar
1/2 cup white wine vinegar
Wash cucumbers well, but do not peel. Cut off and discard ends; cut
cucumbers crosswise into 1/4 inch thick slices. You should have
about 6 cups. In a large bowl, combine cucumbers, bell pepper, and
onion. Sprinkle in salt and dill seeds; stir well. Let stand,
uncovered, for 1 to 2 hours; stir occasionally.
Stir together sugar and vinegar until sugar is dissolved, then pour
over vegetables and mix gently. Spoon into glass or ceramic
containers. Cover and refrigerate for at least 1 day or up to 3
weeks.
Makes about 2 quarts.
Recipe
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