A Cracker Barrel Classic of Sweet and Tangy Flavors on a Crunchy Pickled Cumber! Definitely Make these with ½ & ½ White and Apple Cider Vinegar…Breaths New Life into These Vintage Goodies.
Dip Instructions: Slice or Chunk 6 large cucumbers, 1 onion and place in a 1-gallon air tight container. Mix seasoning pack with 3 cups distilled white vinegar, 1 cup water & 2 cups sugar. Mix well and pour over cucumbers. Refrigerate for 48 hours before serving. Pickles will keep for 8 weeks in the fridge.
Options: -Replace cucumbers for zucchini, squash, pearl onions, peppers, celery, carrots, broccoli, cabbage, cauliflower, green beans, or asparagus
- Replace half the distilled white vinegar with apple cider vinegar.
- Add another ½ cup – 1 cup sugar for sweeter pickles
- Gluten Free
Ingredients: salt, mustard seed, turmeric, celery seed