Yield: 2 quarts of pickles Prep
Time: 30 minutes
Total Time: 30 minutes
Sweet and tangy, these bucket (often called pail) pickles are the easiest ways to make pickles! Similar in taste to bread and butter pickles, there's no canning involved to making these summertime favorites!!
Ingredients
12 - 15 baby cucumbers (or Egyptian cucumbers)
1-2 sweet onions
2c water
2c vinegar
1 tsp pickling salt
1 tsp mustard seed
1 tsp celery seed
1 1/4c sugar
Instructions
Slice both the cucumber and onions. Place into your bucket/ice cream pail/mason jars
Heat the water to the boiling point.
Carefully add the vinegar and sugar. Stir until the vinegar dissolves
Add the pickling salt, mustard seed, and celery seed.
Carefully cover the cucumbers and onions with brine.
Cover and let sit in the fridge for 1 - 3 weeks before eating. The longer, the stronger the flavor will develop.
Notes
1. Taste the brine before you put it in the with the cucumbers. Adjust for your flavor preferences. If you like the brine, you'll love the cucumbers.
2. Choose cucumbers that are firm and blemish-free. Same with the onions. Use sweet onions rather than regular onions as they will taste much better with the brine.
3. These pickles will last a long time in the fridge. They make an excellent side to any dish!
4. Be sure the bucket you use is BPA free.
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