Sweet Cucumber Chips

Easy-to-make sweet pickles are great for making the most of fresh summer cucumbers. Use for a crisp topping with burgers and pulled pork sandwiches.

Serves: Makes 8 half-pint jars or 25 servings
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.

  • 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.

  • Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.

  • Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 weeks.

Cooking tip

Sweet & Spicy Cucumber Chips: Add 1/2 teaspoon McCormick® Crushed Red Pepper with the spices.

Nutrition information

(Amount per serving)

  • Calories: 36Cholesterol: 0mg
  • Sodium: 257mgProtein: 0g
  • Total Fat: 0gFiber: 0g
  • Carbohydrate: 9g

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