Cucumber Pickles Recipes

Easy Cucumber Pickles

Ingredients:

• 1/4 cup white vinegar
• 1 Tbsp. lemon juice
• 1 tsp. celery seeds
• 2 Tbsp. Splenda or sugar
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. chopped onion
• 3 cups sliced peeled cucumbers

Directions:

In a large bowl, slice cucumbers. In a small bowl, combine all ingredients except cucumbers. Pour over cucumbers. Chill until ready to serve.

By Terri

Dill Pickles

Ingredients

• cucumbers
• 2 cups vinegar
• 4 tsp. salt
• 2 Tbsp. sugar
• 1 tsp. pickle spice
• fresh dillweed
• chopped garlic

Directions

Pack cucumbers solidly into clean jars. Combine next 4 ingredients with 6 cups water in saucepan. Heat to boiling point. Pour over cucumbers, leaving 3/4 9inch head space. Add dill and garlic. Place lids on jars loosely. Place in 200 degree F oven until cucumbers change color. Remove from oven. Seal jars tightly.

By Robin from Washington, IA

Easy Refrigerator Pickles

Ingredients

• 6 cups thinly sliced cucumbers
• 2 cups thinly sliced onions
• 1 1/2 cups sugar
• 1 1/2 cups vinegar
• 1/2 tsp. salt
• 1/2 tsp. mustard seed
• 1/2 tsp. celery seed
• 1/2 tsp. ground turmeric

Directions

In a glass or crockery bowl, alternate layers of the sliced cucumbers and onions. In a medium saucepan, combine sugar, vinegar, salt, mustard seed, celery seed and ground turmeric. Bring to a boil stirring just until sugar is dissolved. Pour hot vinegar mixture over cucumber-onion mixture in bowl. Cool slightly. Cover tightly. Refrigerate at least 24 hours before serving. Store up to one month in refrigerator. Makes 7 cups.

By Robin from Washington, IA

Cucumber Sweet Pickles

Ingredients:

• 1 gallon cucumbers
• 6 cups sugar
• 1 tsp. salt
• 2 Tbsp. mixed spices
• 1 cup water
• 1 1/2 qts. vinegar

Directions:

Wash cucumbers and wipe them dry. Dissolve salt in 1 gallon cold water and pour over cucumbers. Let stand 24 hours and drain. Puncture each cumber 3 times with a needle. Combine 1/2 of the sugar, vinegar, water and spices. Simmer liquid for 30 minutes. Add cucumbers to liquid.

Let stand in a jar for 2 days. Drain off the liquid and pack pickles in hot jars. Add remaining sugar to liquid and boil 5 minutes. Pour over pickles and seal.

By Robin from Washington, IA

Crystal Pickle Chips

Ingredients

• 1 large green pepper
• 5 small onions, sliced
• 1 large clove garlic, minced
• 1/4 cup salt
• 2 qt. ice water + 14 ice cubes
• 3 1/2 cups sugar
• 1 1/2 cups white vinegar
• 1 Tbsp. mustard seed
• 1 tsp. celery seed
• 1 tsp. turmeric
• 8-12 large cucumbers, thinly sliced

Directions

Combine green pepper, onions, cucumbers and garlic. Sprinkle with salt, ice water and cubes; let stand 2 hours. Remove garlic and drain. Mix sugar, vinegar, mustard seed, celery seed and turmeric; bring to a boil. Add cucumbers and bring again to a boil. Pack in jars.

By Robin from Washington, IA

Sweet Chunk Pickles

Ingredients

• 1 (48 oz.) jar dill pickles
• 1 cup vinegar
• 2 cups sugar
• 1 Tbsp. pickling spices

Directions

Drain pickles and pour water over them in colander. Slice in chunks and return to jar. Pour the vinegar over them after adding sugar and spices. Close jar tightly and let stand upside down for 25 hours. Turn and place in refrigerator for several days. Will keep indefinitely.

By Robin from Washington, IA