10m
PREP TIME
10m
COOK TIME
7
INGREDIENTS
Servings: 2.5
Ingredients
- 2 cups thinly sliced cucumbers (1/4-inch thick)
- 1/2 cup thinly sliced sweet onion
- 1 cup cider vinegar
- 1/2 cup sugar
- 1 teaspoon McCormick® Whole Celery Seed
- 1 teaspoon McCormick® Yellow Mustard Seed
- 1 teaspoon non-iodized salt
INSTRUCTIONS
- 1 Place the cucumber slices and onions in a medium glass bowl and set aside.
- 2 Mix remaining ingredients - cider vinegar, sugar, celery seeds, mustard seeds, and non-iodized salt - in a medium saucepan. Bring this mixture to a boil on medium-high heat, stirring until the sugar and salt dissolves. Once dissolved, reduce the heat to low and let simmer for 5 minutes.
- 3 Pour the hot liquid and spices over the cucumbers and onions. Cool slightly, then cover.
- 4 Refrigerate the pickles for at least 2 hours before serving. Store in a tightly covered container in the refrigerator for up to 2 months.
Recipe Tips & FAQs
TIP: For a crisper pickle, try using pickling cucumbers as they’re shorter and have a thicker, bumpier skin.
Serve these pickles on burgers or hotdogs to add piquant crunch.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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