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Discussion Starter · #1 ·
As we are starting to get overrun with cucumbers, I'm hoping to try my hand at making pickles this summer. I've spent time surfing and I find a lot of recipes seem to need quite a few ingredients which kind of scares me.

Anyone have a simple/easy tried and true recipe? (Can be dill or sweet pickles.)

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Great post Libby!! I was just going to ask for some myself. :)
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This is my go to recipe for dill pickles. I used it just yesterday, in fact:

pickling cucumbers
dill seed or dill weed
onion slices cut 1/4 inch thick
garlic cloves or powder

Pickling solution:
1 qt. white vinegar
3 qts. water
1 cup pickling/canning salt

Wash cucumbers carefully. If making whole pickles, cut a sliver of both ends of cucumbers. If making slices, slice to desired thickness. In bottom of hot, sterilized canning jars, place 1 tablespoon of dill, 1 garlic clove (or 1/4 tsp garlic powder), and 1 onion slice. Pack cucumbers into jar, making sure they are below the threaded edge (if you don't the jar may burst while in the canner. Ask me how I know this.) Cover with pickling solution to within 1/2 inch of the top of the jar. Put on lids and place in actively boiling water in a water canner. Process for 15 minutes for pints and quarts. Begin counting processing time as soon as jars are placed in canner.

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Shaker Pickles Recipe - - 318583

* 10 medium cucumbers, sliced (maybe more)
* 4 -8 onions, sliced


* 3 1/2 cups sugar
* 3 cups vinegar
* 1/3 cup salt
* 1 teaspoon alum
* 1 teaspoon celery seed
* 1 teaspoon mustard seeds
* 1 teaspoon turmeric

Change Measurements: US | Metric


Prep Time: 10 mins

Total Time: 7 days

1. 1 Fill gallon jar with sliced cucumbers and 4 to 8 onions (depending on your taste).
2. 2 Pour mixture over cucumbers and onions and place jar in refrigerator. Shake once a day for six days. Then pickles are ready for use. Store pickles in refrigerator where they will keep for several months (if you do not eat them before).
3. 3 Note: cooking time is actually refrigeration time.

Shaker pickles... I play a little loose and fancy free with the amount of mustard... but I really like mustard. :) I've also cut back on the sugar on one batch I made so they weren't as sweet.
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My Mom uses this receipe. I am going to try making it for the 2nd time this year. My whole family eats a quart jar of these pickles in one setting.

1 C. water
1 C. sugar
1 C. vinegar
1.5 t. salt

Mix all ingredients together and bring to a boil. Let cool. Cut cucumber lenthwise, and stuff in jars.
Pour mixture on cucumbers until jar is full and seal the jars.
Pickles are ready to eat in 2 days.

We prefer these pickles cold, but they can also be served at room temperature.

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We used to make lime pickles years ago - some work but to die for if you like sweet pickles. The recipe was very like this one, except I think we used more than 2 tsp of pickling spices - that's not much for 7 pounds of cucumbers. Just be sure to wash well after the lime water soak. It sounds like it would kill you, but apparently doesn't!

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