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Celery/Cucumber Pickles

Ingredients
  Pickling cucumbers 3 Pound (Green, large)
  Ice water 1 Cup (16 tbs)
  Celery branches 9
  Onion 2 Medium, peeled and sliced
  Cider vinegar 4 Cup (64 tbs) (5% acid strength)
  Sugar 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Salt 1⁄3 Cup (5.33 tbs) (Canning/pickling)
Directions

GETTING READY
1) Wash cucumbers.
2) Cut 1/16" slice off blossom end.
3) Soak in ice water in 1-gal crock for 5 hours in refrigerator.
4) Cut each cucumber lengthwise into 4 to 6 strips.
5) In 3 sterilized hot quart jars, pack the cucumber slices adding 3 branches celery and 3 slices onion to each jar.

MAKING
6) Combine vinegar, sugar, water and salt in 2-qt saucepan.
7) Bring to rolling boil.
8) Pour over cucumbers, filling to within 1/4" of jar top.
9) Wipe jar rim; adjust lids.
10) Process in boiling water bath 5 minutes.
11) Start to count processing time when water in canner returns to boiling.
12) Remove jars and complete seals unless closures are self-sealing type.

SERVING
13) Serve the cucumber pickles as side dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vinegar
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
53

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 26 Calories from Fat 0

% Daily Value*

Total Fat 0.05 g0.07%

Saturated Fat 0.02 g0.08%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 299.8 mg12.5%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.37 g1.5%

Sugars 4.7 g

Protein 0.3 g0.6%

Vitamin A 1.2% Vitamin C 2.5%

Calcium 1% Iron 0.78%

*Based on a 2000 Calorie diet

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Celery/Cucumber Pickles Recipe