Sweet Cucumber Chips

Name: Sweet Cucumber Chips
Prep time: 20 min
Cook time: 10 min
Yield: 8
Cuisine: Deep South,
Ingredients: 2 pounds pickling cucumbers (4 to 5 inches long); 2 1/2 cups distilled white vinegar (5% acidity); 2 cups sugar; 1/4 cup McCormick® Onions, Minced; 2 tbsps non-iodized salt; 1 tbsp McCormick® Celery Seed; 1 tbsp McCormick® Mustard Seed; 1 tsp McCormick® Turmeric, Ground

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.

20m

PREP TIME

10m

COOK TIME

36

CALORIES

8

INGREDIENTS

Servings: 8

Ingredients

2 pounds pickling cucumbers (4 to 5 inches long)
2 1/2 cups distilled white vinegar (5% acidity)
2 cups sugar
1/4 cup McCormick® Minced Onions
2 tablespoons non-iodized salt
1 tablespoon McCormick® Whole Celery Seed
1 tablespoon McCormick® Yellow Mustard Seed
1 teaspoon McCormick® Ground Turmeric

KEY PRODUCTS

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 weeks.