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Pickled Garden Cucumbers


This recipe does not require special pickling cucumbers. If your cucumbers have a waxy coating, spray them with (or dip them in) a vinegar solution. Then scrub them carefully with a bristle brush. These are refrigerator pickles, and need no special processing. They will keep in the refrigerator for a few months.

Makes 2 quarts.


  • 7 c cucumbers, sliced 1/8 inch thick (about 4 medium cukes)
  • 1 small onion, thinly sliced
  • 2 c distilled white vinegar
  • 1 c sugar
  • 2 tsp fine sea salt
  • 1 tsp mustard seeds
  • 1 tsp dill seeds
  • 1 tsp turmeric powder
  • 1 tsp red pepper flakes/li>
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder


  1. In two very clean quart canning jars, pack equal amounts of the cucumber slices, interspersing the onion slices among them and leaving at least 1/2 inch clearance at the top. Set aside.
  2. In a large pot, mix the distilled vinegar, sugar, salt, mustard seeds, dill seeds, turmeric, red pepper flakes, black pepper, and garlic powder.
  3. Bring to boil on medium heat. Remove from stove.
  4. Carefully pour the hot vinegar mixture over the cucumbers in each bottle, again leaving 1/2 inch clearance on top.
  5. Cool to room temperature before sealing with lids. Refrigerate continuously and use within a couple of months.

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