My fave pickle recipe

» Posted on Jul 15, 2017 in Brenda's Banter & Balm | 0 comments


As promised in my guest blog post with fellow author and good friend, Victoria Chatham… here is the recipe!


16 cups washed and thinly sliced medium-sized pickling cucumbers

4 cups peeled and thinly sliced white onions

1 green pepper and 1 sweet red pepper washed, seeded and cut into thin strips

Combine the vegetables in a large preserving kettle, sprinkling 1/3 cup coarse salt between layers.

Mix ice cubes through the vegetables and cover with more ice cubes.

Let stand 3 hours.

Drain vegetables well.


3 cups white wine vinegar

5 cups white sugar

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seeds

2 tablespoons mustard seeds

Pour over drained vegetables.

Heat to boiling point only. (No further cooking required).

Pack in hot sterilized sealers, seal and store in a cool place for 1 month for using.

Yields approx. 8 pints.

Note: For crisper and better colored pickles, I divide the batch in half and cook separately.

These are a family favorite! Enjoy!

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