Total Time
50mins
Prep 20 mins
Cook 30 mins

My mother used to make this by the gallon when our garden had too many cucumbers. It shouldn't be kept more than a month in the fridge (but that's usually not a problem!) As with any marinade the longer it sits the better it tastes.

Ingredients Nutrition

Directions

  1. Put the peeled sliced cucumbers into a large resealable container that fits in your refrigerator.
  2. In a separate bowl mix the sugar, vinegar, and spices.
  3. Pour the marinade over the cucumbers (they should be mostly covered).
  4. Chill, let sit for about 30 minutes before serving.
  5. I don't suggest putting new cucumbers into old marinade, too much risk of contamination. Make a fresh batch of marinade for each fresh batch of cucumbers.
Most Helpful

5 5

These turned out very refreshing. Used double the vinegar (5%) and part splenda for the sugar (not doubled - just a couple of extra tablespoons) and seeded the cucumbers. Even two days later, they are still crisp and a great side dish with fried fish and purple hull peas. Thanks for sharing!

5 5

I really enjoyed these!! I added a sprinkling of dill and these really popped! Although they look a little limp, don't be fooled; they have a great crunch and taste as yummy as pickles without all of the work.

5 5

Well, I was at least going to wait until the cucumbers had time to marinate, but I tasted the solution and I KNOW this is going to be a winner! Can't wait until they are ready to eat. The only change I made in this recipe was to use Splenda, as sugar is never an option for me. Good going, though! This is a delicious recipe.