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2 pounds cucumbers, peeled and cut 1/2-inch thick*

2 medium Vidalia onions, sliced and cut in half to make half-circles

Coarse salt

2 cups sugar

1 cup white vinegar

1 teaspoon celery seed

1/4 chopped red bell pepper




Place cucumbers and onions in a colander, and place colander over a medium bowl. Toss with about 1 tablespoon of coarse salt. Set aside to drain and wilt, about 30 minutes, stirring frequently.

In a small no-reactive bowl, combine sugar, vinegar and celery seed. Stir until sugar is dissolved, and let stand until mixture is clear (this takes about 30 - 45 minutes).


Divide cucumber - onion mixture into 4 to 5 half-pint canning jars or airtight containers. Add red pepper evenly to jars, then pour vinegar mixture evenly into jars. Refrigerate at least 8 hours before serving.

These will keep for 2 weeks in the refrigerator. 


Make 4 to 5 half-pint jars of pickles


* If you are using Kirby or pickling cucumbers peeling is optional





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