By PCrocker on June 19, 2004
Photo by PCrocker
Photo by PCrocker
"My mother-in-law shared this recipe with me years ago. I make them every summer when our cucumbers start coming out of our garden. These pickles keep for 9 months in the refrigerator but mine never last that long!"
Serving Size: 1 (7547 g)
Servings Per Recipe: 1
"I have been browsing this site for recipes for a long time. I finally registered so I could comment on this recipe. It is outstanding. The sugar balances the tartness of the vinegar and is necessary. They are by no means sweet candied pickles. If you like good country pickles these are it. Thanks for posting, PCrocker."
"Really good! Definately not candied pickles but I did cut the sugar down to 2 cups after the first batch came out too sweet for my taste (although not too sweet for others). I gave the second batch as gifts and everyone raved about them!"
"Terriffic! Easy and crisp. Perfect for those times when you don't get a large yeild at one time from the garden. I have given this recipe out 3 times already."
"delicious!!! i will be using this recipe from now on!"
"Ever since I got this recipe back in 2004, I have made these evey year and would not change a thing. All my friends and family LOVES them.Thanks PCrocker for this recipe and all your others!!"
"Following the suggestions of cooks-alot we made half of the pickles with white and half with apple-cider vinegar. They were really easy, took ingredients we had on had, and tasted great! The white vinegar pickles did have more crunch, but less taste. The only change we would make would be to use less salt, as these were very salty. We also only used 6 cucumbers instead of 18, because ours were large. Will make again!"
"Perfect recipe. The only thing I might change is the type of vinegar, white gives you a crisper pickle than the cider."
"This is a really good pickle recipe! They arent too sweet, they are just right. When we first looked at it, 4 cups seemed like alot, but it is just right. We used fresh cucumbers from the garden and they were great! The amount of sliced cucumbers we had filled 2 large canning jars. We used 1 onion and divied the rest of the ingredients by 1/3, which only filled one of the jars :) . We had about 1/2 of the cider vinegar we needed, so we used white instead. It took ours about 3 hours to get that really good picle flavor. We will definitely make this again! :)"
"Very easy and very tasty - thank you so much for sharing!!!"
"This brine is the best! I substituted Splenda for the sugar and added some dried hot peppers to a few of the quarts just for variety. I'd definietely make it again. Thanks for the post."
"this is the exact recipe that my long departed grandma used. the sugar was used to preserve the cukes. "
"No, no, no, no, no! 4 cups of sugar? This recipe is for candied cucumbers, not pickles. If you used maybe 1 cup of sugar in this recipe it would still give you a very sweet pickle. "