20m
PREP TIME
10m
COOK TIME
8
INGREDIENTS
20m
PREP TIME
10m
COOK TIME
8
INGREDIENTS
Ingredients 4 Servings
- 2 pounds pickling cucumbers (4 to 5 inches long)
- 2 1/2 cups sugar
- 2 cups distilled white vinegar (5% acidity)
- 1/4 cup McCormick® Minced Onions
- 2 tablespoons non-iodized salt
- 2 teaspoons McCormick® Mixed Pickling Spice
- 2 teaspoons McCormick® Yellow Mustard Seed
- 1 teaspoon McCormick® Ground Turmeric
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
- 4 Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
- 4 Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
