close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Quick Sour Pickles

Ingredients
  • 32 cucumbers, about 4 inches long
  • 1 cup salt
  • 4 quarts water
  • 4 cups distilled white vinegar
  • 1 cup sugar
  • 1/2 Tbs whole cloves
  • 1/2 Tbs mustard seed
  • 1/2 Tbs celery seed
  • 1/2 Tbs black peppercorns
Instructions

Wash cucumbers. Place in a clean crock. Dissolve salt in water and pour over. Let stand 24 hours. Drain. Place in cold, fresh water for 20 minutes. Drain and taste. If too salty, repeat this step. Cut cucumbers in half lengthwise or in strips according to their size. Place in a clean crock. Combine vinegar and sugar. Add the spices, tied in a cheesecloth bag.Bring to a boil and boil for 5 minutes. Remove spice bag and pour boiling hot syrup over cucumbers. Let stand 24 hours. Drain off syrup and pack cucumbers in hot, sterilized jars. Heat syrup to a rolling boil and fill the jars. Seal (makes 8 pints)

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS
close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo