Saturday, August 29, 2009


This recipe is from an old church cookbook.

1 gallon cucumbers
2 green bell peppers
1 red bell pepper
1 cup sliced celery
8 medium onions
4 tbsp salt
2 1/2 cups sugar
2 cups vinegar

Wash all the vegetables thoroughly. Slice the cucumbers into 1/4-inch slices and put into a gallon jar. Cut the tops off the peppers, remove seeds and membranes, slice into 1/4-inch thick slices. Add the peppers and celery to the jar. Peel and slice onions into 1/4-inch slices; add to the jar. Mix the salt, sugar, and vinegar together, stirring well until sugar is dissolved. Pour the liquid mixture over the vegetables in the jar; cover. Refrigerate and do not open for two days. Take out and use as needed.


Grandma's Vintage Recipes said...

I made pickles this year with recipe very similar to this one except it didn't call for celery. It also reccomended freezing the pickles after they brined for two days in the refrigerator. I haven't thawed and tried any of the frozen pickles yet. The recipe promised that once thawed, the pickles would still be crisp.

Grandma's Vintage Recipes said...

Thanks for sharing this information with others. Let us know if they stayed crisp--my bet is that they will.