Tuesday, April 22, 2014

Overnight Pickles Recipe

This recipe is called Overnight Pickles but they really don't taste like pickles.  They taste like deliciously flavored cucumbers.

My husband loves this recipe!  We occasionally enjoy visiting a Thai Restaurant down on South Monroe Street here in Tallahassee that is just about four to five blocks South of the downtown Capitol Building.  It is called the Behn Thai Restaurant, and they have the most delicious Asian and Thai foods.

When we go there, we order a very similar tasting Cucumber dish as an Appetizer.  The restaurant Cucumber Appetizer is very similar to this Overnight Pickles Recipe a friend shared with me several years ago.

I recently made this recipe as a dinner vegetable, and was again reminded how simple and good it is. Next time I make this recipe, I am going to cut down on the sugar amount called for in the recipe to just one cup and see how it tastes with less sugar.

Ingredients for Overnight Pickles Recipe.

Mr. Google tells us Cucumbers are low in Saturated Fat, low in Cholesterol and Sodium.  They are a good source of Vitamin A, Magnesium, Phosphorus and Manganese, and a good source of Vitamins C, K and also Potassium.

This recipe also has onions and a green pepper, which are good sources of Vitamin C and minerals, and both are considered good for the cardiovascular system.

Overnight Pickles Recipe

·      6 cups unpeeled cucumbers, sliced thin
·      1 cup chopped green pepper (or use green and red mixed)
·      1 cup thinly sliced onion
·      1 cup white vinegar
·      1 Tablespoon salt
·      1 Tablespoon celery seed
·      2 cups sugar

Mix all ingredients and put in refrigerator overnight, stirring a couple of times to let all ingredients reach the liquid.  The liquid will increase during the night.

Place in an air-tight container and all of the ingredients will stay fresh for several days.

If you make this recipe I hope you and your family enjoy this as much as we do!

Happy Spring and blessings to you wherever you may be.

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