| | Directions | 1. 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.
2. Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
3. Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.Serving Suggestions: Serve these pickles on burgers or hotdogs to add piquant crunch. |
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Prep Time: 10 minutes
Cook Time: 10 minutes
|  | | Ingredients | | - | | 2 cups thinly sliced cucumbers (1/4-inch thick) |
| - | | 1/2 cup thinly sliced sweet onion |
| - | | 1 cup cider vinegar |
| - | | 1/2 cup sugar |
| - | | 1 teaspoon McCormick® Celery Seed |
| - | | 1 teaspoon McCormick® Mustard Seed |
| - | | 1 teaspoon non-iodized salt |
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