Snacks

How To Make Pickled Cucumbers

August 29, 2013April 22, 2017

Pickles.

I LOVE pickles. When I heard about a recipe for cucumbers, I knew I had to give it a try. Someone had just offered me some cucumbers, showed me even the recipe that I had heard about the day before, and the next morning, I was found in our kitchen making pickled cucumbers. Never did I think a “pickle” could taste so good! Granted this aren’t pickle-pickles (ones that you buy from the store), but both my husband and I decided that these are REALLY good. Not sure if I will ever buy pickles again! In fact, I eat them for a snack!

Pickled Cucumbers

Start with fresh cucumbers from your garden or store

Slice 7 cups worth of cucumbers (I prefer skin on)

Slice up 1 onion and mix with cucumbers

Add 2 tsp. salt

In a separate bowl, mix 2 cups sugar, 1 tsp. celery seed, and 1 tsp. mustard seed (as you can see, I used ground mustard)

Mix in 1 cup white vinegar

Bring the sugar, celery seed, mustard seed, and vinegar to a boil, until the sugar is dissolved.

Pour over the cucumber mixture. Let stand at room temperature for 24 hours. You can either refrigerate them or place them in freezer containers and freeze.

Pickled Cucumbers {Print Recipe}

Ingredients:

7 c. sliced cucumbers
1 sliced onion
2 t. salt
2 c. sugar
1 t. celery seed
1 t. mustard seed
1 c. vinegar

Directions:
1. Put cucumbers, onions, and salt in a bowl.
2. Bring remaining ingredients to a boil till sugar is dissolved.
3. Pour over cucumber mixture.
4. Let stand at room temperature for 24 hours.
5. Place these in freezer container and place in freezer.

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2 Comments

Anonymous says:

September 18, 2013 at 9:55 am

Might have a go at this! Could you also substitute sliced courgettes instead of cucumbers to make 'bread and butter' pickle?
(Also, did you mean to put the bottle in fridge not freezer?)

Reply
Kristin says:

September 19, 2013 at 3:57 am

It is definitely worth a try! Honestly, I think you tweak this recipe to whatever you want it to be! Give it a whirl! Actually, you really can freeze this recipe too! So the fridge and freezer are both an option!

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