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Pickles, Bread and Butter, Quick and Easy

Print Recipe
Prep Time 30 minutes
Servings: 2 quarts
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 long English cucumber (or several pickle sized cukes from your garden)
  • 3 cups distilled vinegar
  • 3 cups sugar
  • 1/3 cups coarse sea salt (or canning salt)
  • 1 Tbsp celery seed
  • 1 Tbsp ground turmeric
  • 1 Tbsp mustard seed

Equipment

  • 3 quart saucepan
  • 2 quart size mason jars
  • 2 mason jar seals and bands
  • ladle
  • jar funnel
  • Knife
  • Cutting Board

Method
 

Making the Brine:
  1. Put vinegar, sugar, salt, celery seed, turmeric and mustard seed into 3 quart saucepan (note: turmeric will turn everything a lovely shade pf bright orange/yellow so be careful to choose a pan and utensils that will not stain).
  2. Cook brine at medium heat on the stove top until the sugar and salt are dissolved (about 10-15 minutes). Stir occassionally to help dissolve the suger and salt.
Meanwhile:
  1. Cut the cucumber(s) into thin slices and place them into the mason jars.
Finish the jars:
  1. When the brine is ready pour it over the cucumbers in the jars. Leave about 1/2 inche head space between top of pickles and lid.
  2. Wipe the edge of the jars with a clean cloth.
  3. Place seal and band on each jar.
  4. Place jars in refrigerator.
  5. Wait at least 24 hours before eating your pickles. They are great alone or with any sandwich, especially grilled cheese!