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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pickling cucumbers (4 to 5 inches long)
- 2 1/2 cups sugar
- 2 cups distilled white vinegar (5% acidity)
- 1/4 cup minced onions (McCormick®)
- 2 Tbsp. iodized salt (non-)
- 2 tsp. pickling spice (McCormick® Mixed)
- 2 tsp. McCormick Yellow Mustard Seed
- 1 tsp. McCormick Ground Turmeric
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Directions
- 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.
NutritionView More
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540Calories
Sodium
Carbs
Fiber
Potassium
Calories540Calories from Fat┅ |
% DAILY VALUE |
Total Fat |
Saturated Fat |
Trans Fat |
Cholesterol |
Sodium3550mg148% |
Potassium350mg10% |
Protein2g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate135g45% |
Dietary Fiber2g8% |
Sugars130g |
Vitamin A6% |
Vitamin C15% |
Calcium6% |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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