Let’s Get Pickled- with Recipes


What do you do when you’re busting out of your… (pick one) pants, garden, bra?


Okay- let’s go with Garden. 


If it’s an undergarment, I can’t help you.

If it’s cucumbers & peppers… you pickle.


I did.


Pickles & PeppersPINIMAGE



Dill Pickles
Recipe Type: Condiment
Cuisine: American
Author: Cheryl Nicholl of A Pleasant House(dot)com
Prep time:
Cook time:
Total time:
Serves: 8 pints
How to pickle cucumbers that may be late-season or under-ripe.
  • 8 pounds of cucumbers- cut into long spears.
  • 1 quart water
  • 3 cups white vinegar
  • 1 cup red wine vinegar
  • 1/2 cup canning salt
  • 4 tablespoons minced garlic
  • 2 tablespoons dill weed
  • 1 tablespoon sugar
  • 1 teaspoon celery salt
  • 1 teaspoon course ground black pepper
  • Bay Leaves
  1. Follow the instructions for preparing jars and lids- leave the hot water on the stove top. You will use it again.
  2. Combine everything but the cucumbers in a saucepan and bring to boil over high heat. Turn flame off and cover.
  3. Pack jars tightly with sliced cucumbers.
  4. Ladle the hot liquid over the cucumbers to within a 1/2 inch of the lip of the jar.
  5. Place a bay leaf on top and adjust the 2-piece lid on top of each jar.
  6. Before fully tightening, tip the jar to release any air bubbles that may be trapped at the bottom of the jar. Tighten caps.
  7. Place the glass jars (full of cucumbers with the lids tightened) back into the hot water you used to prepare the jars and lids for 5 minutes.
  8. Remove the jars from their hot water bath.
  9. Gently press down on the center of each lid.
  10. Let cool for 1 hour.
  11. Gently press down on the lids again. There shouldn't be any 'give'. (If there is you can reheat and try again).
  12. Remove all jars to a cool dark place and let 'pickle' for one week, then move to a refrigerator.
  13. Will stay fresh for one month.
Serving size: 8 pints
Pickled Peppers


Note: If you pickle Peppers (right side photo above):


Peppers- any kind- sliced lengthwise and any seeds discarded.

4 quarts water

6 cups red wine vinegar

2 cups sugar

1 cup canning salt

2 tablespoons celery seed

1 tablespoon dry mustard


Instructions: Same as above.

  • Rena McDianiel - I’m pinning these. I left you a comment about green beans. I’ve been catching up tonight.ReplyCancel

    • Cheryl - They are delish! Thanks Rena. I’ve pinned a lot of your recipes too!ReplyCancel

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