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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place vinegar in a large heavy-bottomed pot. Stir in sugar, salt, turmeric, garlic, pickling spice and mustard seeds, if using.

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  • Add cucumber and onion. Cover; bring to a boil. Simmer, uncovered, for 10 minutes, stirring occasionally.

  • Allow pickles to cool slightly. Remove pickling spice and discard. Place pickles into clean glass containers. Spoon liquid over the top. Allow to cool completely.

  • When cool, cover tightly and refrigerate overnight before serving. May be refrigerated for up to 2 weeks. Makes 4 cups.

Nutrition Facts

89 calories; carbohydrates 23g; insoluble fiber 1g; protein 1g; sodium 293mg.
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