Rating: 4 stars
50 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 5

Serve these homemade sweet pickles in salads, sandwiches, and as a side dish.

Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

prep:
50 mins
chill:
3 hrs
cook:
25 mins
total:
4 hrs 15 mins
Servings:
70
Yield:
7 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.

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  • In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

  • Process in a boiling-water canner 10 minutes (start timing when water begins to boil).

Nutrition Facts

57 calories; carbohydrates 14g; insoluble fiber 1g; vitamin c 1.8mg; sodium 229mg; iron 0.2mg.
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