The Best Recipes: Grandma Arndt's Pickles

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Grandma Arndt's Pickles

"These are the best pickles ever! Grandmas always make the best food! Warning...This recipe is very time-consuming...you'll see..."

Ingredients :

  • 1/2 cup kosher salt
  • 4 cups water
  • 10 medium pickling cucumbers, sliced lengthwise into spears
  • 4 cups white sugar
  • 3 cups distilled white vinegar
  • 1 cup water
  • 2 tablespoons whole mustard seeds
  • 2 teaspoons celery seed
  • 1 teaspoon ground dried turmeric
  • 1 tablespoon pickling salt
  • 6 large carrots, peeled and sliced lengthwise into sticks
  • 4 green bell peppers, seeded and cut into strips
  • 4 red bell peppers, seeded and cut into strips

Instructions :

Prep : 30M Cook : 40M Ready in : 10H50M
  • Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
  • The next day, drain the cucumbers, rinse well with water, and set aside.
  • Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
  • Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
  • Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Notes :

  • Find more great tips on how to can and preserve pickles, jams, and fresh produce in our article, Canning and Preserving.

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