Makes about 3 pints

How to Make It

Step 1

Combine first 5 ingredients in a large bowl.

Step 2

Cook 1 cup sugar, 1 cup vinegar, and 2 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour mixture over cucumber mixture. Cover and chill 48 hours.

Step 3

Spoon evenly into 6 half-pint or 3 pint canning jars or freezer containers, leaving 1/2 inch of room at the top; seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.

Ratings & Reviews

Gailzmarie's Review

August 31, 2010
I perused myrecipes.com looking for ways to preserve cucumbers. I thought these sounded interesting. I was pleasantly surprised on how wonderful they taste. The flavor just pops in your mouth!