Rating: 5 stars
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  • 1 Rating
Georgana McNeil, Houston, Texas
Recipe by Southern Living July 2004

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Recipe Summary

Yield:
Makes 3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 5 ingredients in a large plastic bowl (do not use glass).

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  • Combine vinegar, 1 cup water, and next 3 ingredients in a 4-cup glass measuring cup. Microwave at HIGH 3 minutes; remove from microwave, and stir until sugar dissolves. Pour hot mixture evenly over cucumber mixture. Cover and chill 48 hours.

  • Spoon evenly into quart 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.

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