Rating: 4.5 stars 4.6
153 Ratings
  • 5 star values: 115
  • 4 star values: 26
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 1

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.

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; fat 0.1g; sodium 59.3mg. Full Nutrition
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