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 ⅜ 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
- Substitute apple cider vinegar for a softer, fruitier tang.
- Add red pepper flakes for a spicy kick.
- For lower sugar, use half sugar and half erythritol.
- Chill before serving for an extra-crisp bite.
- Store unopened jars in a cool, dark place up to 1 year.
Transcription of the Original Recipe
Read or copy the transcription
Crisp Pickle Slices 4 qts sliced Cucumbers (medium size) 6 medium white onions sliced 2 green peppers Chopped 3 Cloves of garlic or garlic powder ⅓ Cup salt 5 Cups sugar or (2 Cups light Corn syrup and 3 Cups sugar) 1½ teaspoon turmeric 1½ teaspoon Celery seed 2 tablespoon mustard seed 3 Cups Vinegar Do not pare Cucumbers, slice thin add onions, peppers and whole garlic Cloves. Add salt and Cover with Cracked ice (important) mix thoroughly. Let stand 3 hours, drain thoroughly. Combine remaining ingredients and pour over Cucumber mixture. Heat just to boiling. Seal in hot sterilized jars. Makes 4 quarts Note:- ⅛ teaspoon of garlic powder equals 1 Clove of fresh garlic Babe Shellman Rachel Main
From Transcription to Instructions
We adore this little recipe , the original directions are brisk: salt the veg, cover with cracked ice, let sit 3 hours, drain, then “combine remaining ingredients and pour over” before sealing. Our instructions gently unpack that: they show you how to mix and ice the cucumbers and onions, drain thoroughly, then make the pickling mixture separately, warm it, pour it over the drained veg and heat just to boiling before canning.
Nutrition
Calories: 50kcalCarbohydrates: 12gProtein: 0.5gSodium: 420mgPotassium: 70mgFiber: 1gSugar: 11gVitamin A: 120IUVitamin C: 6mgCalcium: 15mgIron: 0.3mg
