Getting Pickled

I love stuff that’s pickled. Tangy and salty and crispy. Mmmmm. When I was younger I occasionally got pickled myself, but I’m older and wiser now. Wait – there is a caveat – I like pickled vegetables and sometimes pickled eggs, but no pickled meat stuff (ewww). And if you’ve never had pickled green olives stuffed with garlic, then get your little tushy over to Trader Joe’s.  Best ones I’ve ever had and they are a real bargain!

My husband has a green thumb and graces our table every year with the bounty from his garden.  He cans tomato juice every year and I have to tell you, opening a jar of his homemade tomato juice in the middle of winter – oh my, it’s simply beautiful – like liquid sunshine. I’ve never done any canning though I have thought about it.  In fact, I’m going do pickled green beans one of these days.

But for now, I had a hankering for refrigerator pickles – also called ice box pickles I think.   Just good old fashioned treats – try them on sloppy joes – adds a nice tangy crunch.  They’re easy peasy and oh so good. Usually I make them in one big bucket, but today I decided to make them in canning jars just for fun. These isn’t canning in the traditional sense of the word (cooked and then vacuum sealed) but instead I just thought they’d look pretty in some canning jars.  They have to stay in the fridge – they’ll go bad if you leave them out.

The best part is that you can eat them as soon as they get nice and cold, but they will also keep for quite awhile in the fridge.

You need canning salts, vinegar, mustard seed, turmeric and celery seed. Whoops!  Forgot the sugar, but you need that too.

Cut up some cukes – about 6 medium size.

Put them in a big bowl (I used a big pot instead) and slice up an onion, too. Add some canning salt and let it sit.

In a heavy saucepan, mix the vinegar, sugar, turmeric, mustard seed and celery salt.  Cook over medium heat just until the sugar dissolves, then take it off the heat and let it cool.

Divide the pickle and onion mixture into canning jars. Or leave them in the big bowl.

So Pretty!

Divide the vinegar mixture evenly amongst the jars, and seal them.  Put them in the refrigerator and let them get really nice and cold. Then eat them for lunch!


  • 6 medium cucumbers, cleaned and thinly sliced
  • 1 large onion sliced
  • 1/4 to 1/3 cup canning salt
  • 3 cups vinegar
  • 3 cups sugar
  • 1 teaspoon mustard seed 
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric


  1. Mix the cucumbers and onions together in a big bowl.
  2. Add the salt and mix well.  Let sit.
  3. Mix together the vinegar, sugar, turmeric, mustard seed, and celery seed in a heavy saucepan. Cook over medium heat until just until the sugar dissolves.  Remove from heat and let cool for at least 30 minutes.
  4. If using canning jars, divide and pack cucumbers into jars – to about 1/2 from the top. Pour excess juice into the vinegar mixture.
  5. Fill each jar to the top with the vinegar mixture, or if using a bowl, pour into the bowl.
  6. Keep refrigerated.


2 thoughts on “Getting Pickled

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