Pickles in a Bucket
Now that it is mid-August, the beans and the cucumbers are in full production. I only have a small garden, and grow just enough for us – or so I thought. Every year at this time I am looking for people to give some cukes to, and beans, or tomatoes, or whatever I have too much of in the garden. Right now it’s cucumbers, so it’s time to make pickles in a bucket.
I have been making this recipe for as long as I can remember. They were my first try at making sweet pickles, and they are still my favorite. Super easy to make, since there is no canning involved. All you do is slice a couple of onions and a lot of cucumbers, and stir them into a brine of sugar and vinegar, with a couple of spices. That’s it. Instead of peeling the cucumbers completely, I first scrub the cucumbers, then I run a potato peeler down the cucumber, leaving small strips of green for some color and fibre.
Everyone likes these versatile pickles, whether in a sandwich or as a side dish. They keep for a long time in the fridge, and your friends and neighbors will thank you if you pack some in a jar to give as a gift. Give them a try!
For The Recipe: Printer Friendly Version
These are sweet bread and butter pickles that are easy to make because they require no canning. The pickles will keep for months in the fridge. It’s a great way to use those late summer cucumbers from your garden.
In a gallon (4 litre) ice-cream pail, stir together:
- 4 cups sugar
- 2 cups vinegar
- 2 Tbsp coarse pickling salt
- 1 tsp celery seed
- 1 tsp mustard seed
- 2 tsp turmeric
Slice thinly and add to bucket:
- 2 large onions
- enough cucumbers to fill bucket
Store in fridge. Stir often for first 2 days. Ready in 48 hours.