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Grandma Ma's French Pickles

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  • Level: Easy
  • Total: 2 hr 20 min (includes pickling time)
  • Active: 20 min
  • Yield: 3 quarts
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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 


  1. Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.
  2. 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.
  3. The pickles will keep, refrigerated, up to 2 weeks.
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