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This product has no significant nutritional value.
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 months.
Yes, there is a print option! In the list of little icons for sharing is a printer icon. Just click it and a printable version comes up. Very simple!
Suzanne Rice | October 05, 2016 |
Do not see any print option on my tablet either
Joanne | June 19, 2017 |
Great pickles. I omitted the dried onions and added slices of fresh Vidalia onion instead.
Patti O'Connor | September 26, 2015 |
NO print option. All recipes should have a printer-friendly print option that will print JUST the ENTIRE recipe with no picutres or large blocks of color or words on solid colored backgrounds. VERY frustrated.
JOYCE | July 16, 2015 |
I have been using this recipe for last 5 years. You Can not go wrong using this one. Family and friends wait in line for these pickles. Plus as a added bonus I use the brine to put in my potato, macaroni and Cole slaw. GREAT
Irene Slorp | July 12, 2014 |