Grandma Ma's French Pickles
- Level: Easy
- Yield: 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 60
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 6
- Total: 2 hr 20 min (includes pickling time)
- Active: 20 min
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
- 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.