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By Claude Nelson
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How To Pickle Cucumbers

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Pickle season is here, and my favorite thing to pickle is cucumbers. This recipe is simple, it’s done in no time, and it’s very tasty. I don’t use any preservatives, and the pickles will last a couple of years. You can use the same recipe for pickling peppers.

This is how my grandma used to pickle cucumbers, so I can’t provide the exact quantities, plus everybody can adjust the sugar, salt, or vinegar anyway they like it.


  • Cucumbers
  • Vinegar
  • Sugar
  • Salt
  • Water


  • Hot Peppers
  • Onions
  • Carrots
  • Tarragon
  • Savory
  • Dill
  • Mustard seeds
  1. Wash the cucumbers.
  2. Cut the ends.
  3. If the cucumbers are small, I put them in whole. Otherwise, I cut them into fourths.
  4. I place them in the jar, trying to fit as many as possible.
  5. Sometimes I add onions and carrots too.
  6. For flavor, sometimes I add tarragon, savory, or dill.
  7. Afterwards, I add vinegar, about 0.8 inches a jar, but I actually put about one finger(width).
  8. Add a teaspoon spoon of salt.
  9. Add two teaspoons of sugar.
  10. Add mustard seeds; this helps preserve the pickles better. I also like their taste.
  11. My personal touch is a little bit of hot pepper. This will give the pickles a unique sweet and sour taste and a little bit of a spicy flavor.
  12. After mixing these ingredients, fill the jar with cold water. It’s important for the water to be cold; otherwise, the jars will break.
  13. After screwing the caps on the jars, turn them upside down to check if they leak.
  14. Put them in a pot, and add water until it covers them.
  15. After the water starts boiling, keep them boiling for another 20 minutes more.
  16. Take them out of the pot and put a towel on them. Itis better for them to cool as slowly as possible.
  17. The pickles can be eaten the next day.

We recently opened one jar from three years ago, and they are still delicious.

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