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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

57 calories; 0 g total fat; 0 mg cholesterol; 229 mg sodium. 14 g carbohydrates; 1 g fiber; 0 g protein; 0 RE vitamin a; 2 mg vitamin c; 0 mg calcium; 0 mg iron;

Reviews (1)

50 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 5
Rating: Unrated
07/09/2016
Start timing when canner comes to a rolling boil