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Prep Time:

4 hours 30 minutes

Cook Time:

20 Minutes


12 Servings




Cucumbers before the become Pickesl ingredients:

-12 cucumbers

-2 parts vinegar to 3 parts water (2 cups vinegar to 3 cups water)

Pickel Jar ingredients and instructions: Use 6-64 ounce jars

Add the following to each jar.
- 2 Tablespoons kosher or canning salt
- 2 Tablespoon Dill Seed
-1/4 Teaspoon Celery seed
- 1 Teaspoon Mustard Seed
-1 Bay leaf
- 2 cloves or 2 Teaspoons minced garlic
-½ Tablespoon Black pepper corns
-1/8 Teaspoon  Alum


Preparing the Cucumbers:

-Slice cucumbers the way that you would like them and remove 1” from the bud side of the fruit

-Soak in cold ice water for 4 hours

Preparing the Jars:

-Wash and sanitize lids and jars as needed.

-Add all the ingredients from the jar list into each jar 

-stuff as many cucumbers into each jar after you put the ingredients in but make sure you leave at least 1 inch at the top for expansion space and spices

Boiling the water and vinegar mixture:

-On the stove, start the vinegar and water and mix 3 parts water to 2 parts vinegar

-Start heating it to a slow boil

-The last step is to fill each jar to the top with the boiling water mix. Quickly seal. Let cool and then place in the refrigerator. Let the pickles soak for a week before eating. 

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