Jun 15, 2022


I really like this recipe!  It is a little different than the ones my grandmama made.  These are not as sweet but have a very good taste!  Chuck couldn't wait to open one and I had one that I wasn't too sure of the seal so I said go for it and taste some of these.  He sat down with a plate of them!  He likes them!  Tonight I tried one and between the Hoss Straight Eight Cucumbers picked small and this recipe I call them another addition to our pickle family. 

I had planted some small pickling cucumbers, National Pickling Cucumbers, but messed up when I planted them way too close to the full-size cukes.  They didn't grow well when covered up by the humongous Straight Eights!  They surpassed all my expectations!  

I'll have to plant more pickling cucumbers next year but these are filling in until then. You know I don't remember grandma and grandpa ever mentioning that they planted a special pickling cucumber in the old days.  Hmmm, they probably didn't.

What to do I want some pickles?  I picked these very small and went right to pickling while they were fresh crisp and firm!  Worked like a charm they are great!

Don't get me wrong I still love my old-fashioned bread and butter pickle recipe and will make those too, but these are good.

America's Test Kitchen



2 pounds small pickling cucumbers (they used Kirby cucumbers)

1 medium onion  optional

1 medium red bell pepper optional

2 tablespoons canning salt


3 cups Apple Cider Vinegar

2 cups sugar

1 cup water

1/8 teaspoon of Ball Pickle Crisp Granules

1 tablespoon yellow mustard seeds

1/2 teaspoon celery seeds

3/4 teaspoon ground turmeric

1/4 teaspoon ground cloves  (measure accurately because cloves can be really strong)

Bring the brine up to a boil over medium-high heat, cover, and set aside. Heating it up helps to dissolve all the sugar.


Salt the vegetables and set them in the refrigerator for 3 hours.  Remove and drain the water that has come out of the vegetables. Take paper towels and dry really good. 

Have the water bath warming on the stove with jars in keeping warm until filling.  Remove jars from the water bath, drain and turn over onto a towel to drain.

Time to fill the jars.  Put 1/8 teaspoon Ball Pickle Crisp Granules into each jar, Add the cucumbers & veggies as equally as possible in each jar.

Bring the brine back to a brief boil then ladle into each jar leaving 1/2 inch headspace.  That will give a better seal on each jar.  

Run a canning stick or skewer around inside the jar to remove all of the air bubbles

Wipe the tops of each jar clean before adding your canning lids and screw caps.  Remember only finger tighten lids, preventing buckling of jar lids when processing. 

Make sure the water in the water bath canner is between 120 and 140 degrees.  Add the jars bring water to 180 - 185 degrees and process at that temperature for 30 minutes

Harvest one-day last week!

The garden is doing very well this year in its new spot!

Mama said when she would visit me that spot was The Garden Spot of the entire property!

She was right!

This recipe isn't as sweet as the normal bread and butter pickle

Great anyway!


  1. Oh those look good, especially with a BBQ sandwich. You have been busy and your veggie bounty is beautiful. It's hard work but the results are worth it.

    1. Hey Eileen! Thank you! I am grateful for the wonderful vegetables and fruits. It sure helps in this economy with the grocery bills. Dolly