Million Dollar Pickles6 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 6 hr 25 min
“Tasty pickles that take some time, but are easy to make. One crunch and you'll agree they are worth the wait!” - by Donna
Original recipe yields 12 cups
- Place the cucumber, onions, pickling spice and water in a large bowl. Allow the mixture to stand 6 to 8 hours, or overnight.
- Drain liquid from mixture. In a large saucepan, mix the cucumber mixture, turmeric, celery seed and white sugar. Pour in the vinegar, adjusting the amount so that it covers the mixture. Bring to a boil. Transfer to sterile jars. Store in the refrigerator.
Amount Per Serving (24 total)
- 218 cal
- 0.2 g
- < 1%
- 55.4 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Not wanting to have 6 pts. of pickles in the fridge(I can veggies to make Xmas baskets with), I boiled the tightly seals jars for 10 minutes, then removed them to cool on the counter. I then stored th..." See moreem in a cool dark place for the holidays. I just love the "pop" of the lids! Thanks for a great recipe!"
"With the overabundance of cucumbers from out garden I am searching for recipes to use them up! I found this recipe to be o.k.. It may have been that the pickling spices were weakened somewhat by the a..." See moremount of cucumbers.I guesstimated that the recipe was using average size cucumbers. However, I think that I over eye-balled it as far as cucumbers. Probably on the onions too. I appreciated the recipe, however, personal tastes lead me to taking some of the pickle juice and a couple of cups of sugar and creating additional sweetness to add to the pickles. Also, I added a clove of fresh garlic and some red pepper flakes. I only gave thhis recipe 3 stars because the recipe needed to specify size, amount, etc. on the amount of cucumbers. I would like to have found an alternative way to combine the mixture for a crunchier pickle. I will probably try a number of the other recipes on her also. Overall, this isn't too bad. Just not anything I would try again in a hurry. Thanks for sharing the recipe!"
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