 | | Directions | 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. |
|
|
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
|  | | 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 tablespoons non-iodized salt |
| - | | 1 tablespoon McCormick® Celery Seed |
| - | | 1 tablespoon McCormick® Mustard Seed |
| - | | 1 teaspoon McCormick® Turmeric, Ground |
| |
| |
