One of our most popular pickle recipes because no canning required. These delicious pickles are an excellent choice for a party or family gathering.
Yield: Makes 12 cups (3 L)
May 29, 2020
Make Ahead, Few Ingredients, Freezer Friendly
8 cups (2 L) thinly sliced English cucumbers
2 cups (500 mL) thinly sliced onions
2 tbsp (25 mL) salt
2 cups (500 mL) sugar
1 cup (250 mL) pure white vinegar
1/3 cup (75 mL) water
1 tbsp (15 mL) mustard seed
Combine cucumbers, onions and salt in a bowl; set aside. To prepare pickling liquid, combine sugar, vinegar, water and mustard seed in a nonreactive saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Pour hot pickling liquid over cucumber mixture and stir until combined. Cover and refrigerate for 24 hours. Spoon cucumber mixture into freezer containers and freeze for up to 6 weeks. Thaw pickles in refrigerator. Thawed pickles may be refrigerated for up to 1 week.
Nutritional analysis per 1/4 cup serving:39 calories, 0.1 g fat, 0.2 g protein, 9.5 g carbohydrate, 0.2 g fibre, 271 mg sodium
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