Crisp Pickle Slices are a beloved staple of traditional American home canning recipes, often passed down through generations on handwritten cards. These sweet and tangy pickles date back to early 20th-century Midwestern kitchens, where seasonal produce preservation was a way of life. The combination of cucumbers, onions, and peppers with vinegar, sugar, and spices creates a refreshing crunch that pairs perfectly with sandwiches or grilled dishes. The inclusion of turmeric, mustard seed, and celery seed gives the pickles a zesty, aromatic flavor rooted in German-American and Southern pickling traditions. This recipe reflects a communal heritage of homemade pantry staples.
Ingredients
- 4 quarts cucumbers (medium-sized, unpeeled, thinly sliced)
- 6 white onions (sliced)
- 2 green peppers (medium, chopped)
- 3 cloves garlic (or ½ teaspoon garlic powder per clove)
- 1/3 cup salt
- Cracked ice
- 5 cups sugar (or 2 cups light corn syrup + 3 cups sugar)
- 1½ tsp turmeric
- 1½ tsp celery seed
- 2 tbsp mustard seed
- 3 cups vinegar
Instructions
Step 1: Prepare Vegetables
- Slice cucumbers thinly without peeling.
- Slice onions and chop green peppers.
- Add whole garlic cloves (or garlic powder equivalent).
Step 2: Salt and Ice Soak
- Combine cucumbers, onions, peppers, and garlic in a large bowl.
- Add salt and cover with cracked ice (very important for crispness).
- Mix thoroughly and let stand for 3 hours.
- Drain thoroughly after soaking.
Step 3: Make Pickling Solution
- In a pot, combine sugar (or sugar + corn syrup), turmeric, celery seed, mustard seed, and vinegar.
- Bring mixture to a gentle heat.
Step 4: Combine and Heat
- Pour the hot mixture over the drained cucumber mixture.
- Heat everything just to boiling.
Step 5: Seal and Store
- Pour into hot, sterilized jars.
- Seal immediately.
- Makes approximately 4 quarts.
Tips
- For spicier pickles, add red pepper flakes.
- Try substituting apple cider vinegar for a milder, sweeter flavor.
- Always use fresh cracked ice to maintain crunch.
- Let jars rest for at least 2 weeks before eating for best flavor development.
Nutrition
Calories: 160kcalCarbohydrates: 36gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 4mgSodium: 178mgPotassium: 251mgFiber: 1gSugar: 34gVitamin A: 117IUVitamin C: 12mgCalcium: 32mgIron: 1mg
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