Saturday, April 28, 2012

Grandma's Super Easy Pickles

My friend Jody was kind enough to share this recipe with me after she brought me a batch to work. We proceeded to inhale the whole container within days. She got the recipe from Rick's Grandma Ratz. Every time I bring these to work, everyone has a fit over them. They're crunchy and delicious!
When I received my Grandmother's recipe file, she had an almost identical recipe included. One is prepared cold the other requires heating and different storage directions. Grandma Ratz's will keep in the fridge for 3 months. (You'll laugh after you fix them and they're gone in a week!) They both remind you of Bread and Butter pickles, which is what my Grandma called them.

Andy and I have tiny cucumber plants popping up in the garden and I'm counting the days until I can fix a fresh batch of these.



  • 7 cups cucumbers
  • (6-7 large, 12 small), sliced
  • 1 vidalia onion, sliced
  • 2 bell peppers, rough cut
I like to soak my cucumbers and peppers in water with a cup of white vinegar to help remove that nasty coating.


  • 1
    Put in a large Glad square storage bowl. Sprinkle 2 tbsp. salt over
    vegetables and let sit for an hour.
  • 2
    Pour off water.
  • 3
    In a large measuring cup mix: 1 cup white vinegar, 2 cups sugar,
    1 tsp. each mustard and celery seed.
I like the Glad bowl because it lets me safely coat the veggies evenly.

The will keep in the refrigerator for 3 months---although they’ve never lasted more than
a week at my house!

4 quarts cucumbers, sliced thin
2 cups onions, sliced
1/2 cup salt
1 tsp. celery seed
2 tbsp. mustard seed
3 cups sugar
4 cups cider vinegar

  1. Wash cucumbers thoroughly, do not peel. 
  2. Sprinkle with salt. Let stand 3 hours and drain. 
  3. Bring sugar, mustard seed, celery seed and vinegar to boiling point. 
  4. Add cucumber and onions. Heat thoroughly, but do not boil. 
  5. Place in sterilized jars and seal.

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