Grandma Ma's French Pickles

Total Time:
2 hr 25 min
Prep:
15 min
Inactive:
2 hr
Cook:
10 min

Yield:
3 quarts
Level:
Easy

Ingredients
  • 2 small Kirby cucumbers, cut into spears
  • 1 large garden cucumber, cut into 1/2-inch thick disks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 head cauliflower, chopped into 1-inch pieces
  • 1 cup pearl onions
  • 2 cups white vinegar
  • 1 cup sugar
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon celery seeds
Directions
Watch how to make this recipe.
  • Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.

  • Put the vinegar, 1 cup water, the sugar, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.

  • The pickles will keep, refrigerated, up to 2 weeks.

This recipe has been updated and may differ from what was originally published or broadcast.


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