Refrigerator Sweet Cucumber Chips Recipe
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Sweet cucumber chips taste so fresh and complement any sandwich.
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2 pounds pickling cucumbers (4 to 5 inches long)
2 1/2 cups distilled white vinegar (5% acidity)
2 cups sugar
1/4 cup McCormick® Onions, Minced
2 tablespoons non-iodized salt
1 tablespoon McCormick® Celery Seed
1 tablespoon McCormick® Mustard Seed
1 teaspoon McCormick® Turmeric, Ground
1. Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.
2. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
3. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
4. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.
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