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These easy-to-prepare sweet pickles require no special jars or vacuum sealing since they are stored in the refrigerator. Perfect for when you have a bounty of cucumbers. Photo credit: Lindsay Landis from Love & Olive Oil.
2 cups thinly sliced cucumbers (1/4-inch thick)
1/2 cup thinly sliced sweet onion
1 cup cider vinegar
1/2 cup sugar
1 teaspoon McCormick® Celery Seed
1 teaspoon McCormick® Mustard Seed
1 teaspoon non-iodized salt
Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.
Serve these pickles on burgers or hotdogs to add piquant crunch.
Nutritional Information coming soon!
Shouldn't there be water in this recipe?
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So easy and so tasty. Used pickling cucumbers straight from my garden. Real crispy. I threw in some spring onions and banana peppers for this batch. Took a jar to a BBQ on July 4th and they kept it and ate it by the next day. Passed the recipe on to her and she made 9 jars so far!
I make these pickles all summer long, and in the winter too! I even make a dill version of them. Either version have been a huge hit at parties, and I've given out the recipe countless times, so they show up at our friends' parties too! Especially good on the Carolina Pulled Chicken Sliders!