![](https://cdn.statically.io/img/www.allrecipes.com/thmb/6yKYdmfWg4lpUR1qVmUMo-KtgUw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1222796-8de1b9d338a84110b2b13ce9ad18fc32.jpg)
Ingredients
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3 long pickling cucumbers, thinly sliced
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1 red bell pepper, finely chopped
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1 sweet onion, finely chopped
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1 tablespoon salt
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2 teaspoons celery seed
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¾ cup white sugar
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½ cup white wine vinegar
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5 half pint canning jars with lids and rings
Directions
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Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
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Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition Facts (per serving)
41 | Calories |
0g | Fat |
10g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 41 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 351mg | 15% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 1g | 2% |
Total Sugars 9g | |
Protein 1g | 1% |
Vitamin C 10mg | 11% |
Calcium 13mg | 1% |
Iron 0mg | 2% |
Potassium 89mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.