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This product has no significant nutritional value.
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.
We added a few cloves and mixed some cider vinegar into the recipe. Good both ways!
Laurence Street | July 27, 2016
Shouldn't there be water in this recipe?
Kay Wolff | August 23, 2014
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!
Karen | April 18, 2013
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!
Laura | July 14, 2014