I love being able to use my grandmother’s Sweet Jar Pickle recipe to use up the leftover cucumber from our summer garden! I grew up with her making this recipe for us to snack on so not only is it delicious but it reminds me of her.
I love topping my sandwiches, burgers, sloppy joes with these pickles but also love eating them straight out of the jar as well!
INGREDIENTS
3 cups apple cider vinegar
3 cups sugar
1/3 cup coarse (pickling) salt
1 t celery seed
1 t mustard seed
1 t numeric
Cucumbers
Onions as desired
DIRECTIONS
1. Mix all ingredients (except for cucumber and onion) and bring to a boil, stirring to mix.
2. Reduce heat to keep warm.
3. Do not peel cucumbers. Slice off the ends and slice about 1/4” thick.
4. Pack sliced cucumbers in your jars. Alternate with cucumbers and then some sliced onions.
5. Pour hot juice over cucumbers to about 3/4 full. Let sit for a bit as the juice will reduce the size of the sliced cucumbers and then you can add more cucumbers.
6. Once unable to add more cucumbers and onions then make sure all are covered in the juice.
7. Screw the lid on (not tight until they cool down). Refrigerate.
8. Once the lid is on tight, invert the jar off and on so the ingredients mix throughout the piles and flavoring is dispersed.
9. They will be ready to eat after 24 hours. Enjoy!
Do you like pickled food? Have you ever pickled before? If you have a great recipe to share leave it in the comments! I’d love to try it as well :)
xoxo
-B
Remember, whoever said diamonds are a girls best friend never had a good pair of leggings or a dog