This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden and I made pickles for the whole neighborhood. They will also stay fresh in the refrigerator for 2 1/2 to 3 weeks.

GARYR

Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
40
Yield:
8 to 10 cups
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.

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Nutrition Facts

45 calories; protein 0.2g; carbohydrates 11.2g 4% DV; fat 0.1g; cholesterolmg; sodium 59.3mg 2% DV. Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2006
This is how I modify this recipe for 1 Gallon jar of pickles and veggies: 15 pickling cucumbers, 1 red bell pepper (cut bite size), 1 yellow bell pepper (cut bite size), 2 texas sweet onions (cut bite size), 1 entire stalk of celery (cut bite size), 8 carrots (peeled and cut on bias). Then 2 Tablespoons salt, 2 teaspoons of celery seed. Brine is made of 1 3/4 cups sugar, and 1 1/4 cup white wine vinegar. I only put cucumber, onion bellpepper into the salt mixture. These are all the vegetables that we have tried and they are great this way! Read More
(137)

Most helpful critical review

Rating: 3 stars
08/31/2010
If you take the advice to halve the amount of sugar, this really is a 5 star recipe. I'm not a big fan of celery seed so I left that out. I made half with dried dill and half with a couple of crushed cloves of garlic - I like the garlic pickles just a little bit more. This is a great way to use up garden cukes. Thanks! Read More
(24)
149 Ratings
  • 5 star values: 111
  • 4 star values: 26
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/24/2006
This is how I modify this recipe for 1 Gallon jar of pickles and veggies: 15 pickling cucumbers, 1 red bell pepper (cut bite size), 1 yellow bell pepper (cut bite size), 2 texas sweet onions (cut bite size), 1 entire stalk of celery (cut bite size), 8 carrots (peeled and cut on bias). Then 2 Tablespoons salt, 2 teaspoons of celery seed. Brine is made of 1 3/4 cups sugar, and 1 1/4 cup white wine vinegar. I only put cucumber, onion bellpepper into the salt mixture. These are all the vegetables that we have tried and they are great this way! Read More
(137)
Rating: 5 stars
09/02/2009
These are the crispest pickles! I did cut the sugar in half, left out the sweet peppers, added 1 t. pickling spice instead of the celery seed and 2 t. red pepper flakes. Wonderful! I have had the piclkes for 1 week and already shared the recipe with 5 friends. Read More
(135)
Rating: 5 stars
08/25/2006
So easy to do, and the taste is excellent. I even kept adding cucumbers for weeks into the recipe and it was just as good! Read More
(112)
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Rating: 5 stars
10/12/2013
Not really pickles, but delicious all the same! To make "pickles" crispy, MAKE THE VINEGAR SOLUTION FIRST, and refrigerate. Use REFRIGERATED cucumbers and after salting, put them BACK in the frig. I cut the sugar to 3/4 cup; used 2 cups Braggs Apple Cider Vinegar (it has mother in it, great stuff); used the Hothouse English Cucumbers in plastic wrap, and peeled them a little bit, not all the way. No onion and no green pepper; instead I placed a fresh Serrano chile pepper halved lengthwise in each jar, because we appreciate hot and spicy food. I did use a Tablespoon of crushed red pepper flakes, and a Tablespoon of celery seed. If I had fresh dill I would have tossed a sprig in. I put the cucumbers into the jars first, then covered them to the top with the vinegar solution. If you don't have enough vinegar solution, do NOT add water...just fill each jar up evenly, then top with more vinegar. Taste the next day, some may prefer more sugar, but not me! Another good thing...as each jar empties of pickles, just add more cucumbers! Read More
(40)
Rating: 5 stars
09/06/2002
Pickles are crisp frest tasting and delightfully good. My husband and I are sure to get raves when we take these pickles to our family outing. It took no time at all for us to make them. Thanks for sharing. Read More
(39)
Rating: 5 stars
08/09/2007
Very very good. I'll cut the sugar next time but I think that's just personal preference - my husband did not think they were too sweet at all. I might also do an experiment with Splenda. Used white onion because I didn't have red. I cut the cucumbers REALLY thin so it turned out more like a cucumber salad than pickles but delicious nonetheless. Plan to double or triple if you're taking to a picnic or barbeque! Read More
(32)
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Rating: 3 stars
08/31/2010
If you take the advice to halve the amount of sugar, this really is a 5 star recipe. I'm not a big fan of celery seed so I left that out. I made half with dried dill and half with a couple of crushed cloves of garlic - I like the garlic pickles just a little bit more. This is a great way to use up garden cukes. Thanks! Read More
(24)
Rating: 4 stars
05/26/2004
I liked these pickles. They were my first try at making pickles. Very easy to make. My husband did not care for them, he said they taste too much like cucumbers. If you like cucumber salad, you will like these. Read More
(22)
Rating: 5 stars
08/06/2010
This made the best pickles I have ever eaten. And judging by the requests I got for the recipe (and more pickles!), others obviously agree! I used 1 cup of sugar, red bell pepper, and a regular sweet onion, thinly sliced end to end. I used 2 tsp. of kosher salt. I cut into slightly thick slices, and they were incredibly crunchy, and so delicious. The cider vinegar is a great idea, it is much milder tasting than white vinegar. LOVE this recipe, and will be using it over and over. Read More
(17)