Recipe by Southern Living April 1999

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Yield:
about 3 pints
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Ingredients

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Directions

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  • Combine first 3 ingredients in a large bowl; set aside.

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  • Cook sugar, vinegar, and 3 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour over cucumber mixture.

  • Cover and chill 48 hours.

  • Spoon into half-pint jars or freezer containers; seal, label, and freeze pickles up to 6 months. Thaw in refrigerator before serving; use thawed pickles within a week.

  • Prep: 30 min., Chill: 48 hrs.

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