Grandma Arndt'S Pickles Recipe

Name: Grandma Arndt'S Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
The next day, drain the cucumbers, rinse well with water, and set aside.
3
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.
4
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.
5
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.

971

kcal

Calories

236

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup kosher salt, 4 cups water, 10 medium pickling cucumbers, sliced lengthwise into spears, 4 cups white sugar, and more.

Yes, Grandma Arndt'S Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grandma Arndt'S Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions