These are the pickles that were present at every family event. One taste and memories of summer and our grandparents - Bill and Beatrice Cooper - come flooding back. Enjoy!

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
6 hrs
total:
6 hrs 40 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.

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  • Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.

  • Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.

  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

Nutrition Facts

149 calories; protein 1.4g; carbohydrates 35.9g; fat 0.4g; sodium 1235.4mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
08/18/2013
This was the first time I have made pickles in several years but this was an easy recipe to follow and it tastes great! Read More
(6)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2013
This was the first time I have made pickles in several years but this was an easy recipe to follow and it tastes great! Read More
(6)
Rating: 5 stars
04/23/2015
Good and Tasty! Very easy to adjust recipe per need Read More
(2)
Rating: 5 stars
09/16/2018
Didn't change a thing! Read More
(1)
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Rating: 5 stars
04/12/2016
I used lemon cucumbers and my family loved them. I will make again. Read More
Rating: 5 stars
08/03/2020
Made these twice so far....EXCELLENT and easy Read More
Rating: 5 stars
07/09/2017
These are the best bread and butters ever! So delicious they will not stay in your pantry for very long! Read More
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Rating: 5 stars
08/16/2016
These are absolutely delicious everyone who tastes them loves them..Yes I will make again!! Read More