Quick Sour Pickles

Quick Sour Pickles

  By admin@mindvolt.com  , ,

October 12, 2015

  • Yields: 8 Pints
Quick Sour Pickles


1Wash cucumbers and slice lengthwise.

2Mix vinegar, water, salt, sugar, and mustard seed in large pot. Bring to a boil.

3Pack cucumber slices into hot canning jars. Fill jar with brine leaving 1/2-inch headspace. Remove air bubbles and adjust lids.

4Process 10 minutes in a boiling water bath.


25 cucumbers (medium size)

1/2 gallon cider vinegar

2 cups water

1/2 cup Mrs. Wages® Canning & Pickling Salt

1/2 cup sugar

1/2 cup mustard seed


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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