How do I Make Pickles?

I’m in a bit of a pickle here, I have too many cucumbers. How do I make pickles?

I’ve scoured the internet and feel like I have the process down, but I need some good recipes. Who has a good recipe for making pickles? Any kind will do, I’m open. Don’t just grab a recipe off the internet, I can handle that myself. I’m looking for a “that’s the best pickle I’ve ever tasted recipe.” Anyone?

My fridge is starting to get packed with cucumbers!

While I’m asking questions, should I even put cucumbers in the fridge? I’ve read different methods for storing, I put mine in the fridge because it was 100 degrees the other day and I figured the heat was worse.

I have loads of bush pickles getting in line to jump in a jar.

MOST of them are cooperating!

I’m going to have to pull the trigger on a recipe soon and start making pickles!

About Audrey

Audrey McClelland has been a digital influencer since 2005. She’s a mom of 5 and shares tips on her three favorite things: parenting, fashion and beauty. She’s also a Contemporary Romance Author.

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  1. 7.20.12
    Becky D. said:

    Matt, my family makes “toorshi” an Armenian way of pickling. I’m happy to share! We use cucumbers, peppers, carrots, cauliflower…it is delicious! Let me know!

  2. 7.20.12
    Linsey T said:

    Mine isn’t pickling but I like to put 2 part vineager, 1 part water, 1 tsp of sugar, a couple shakes of salt, sliced cucumbers & a sliced onion (I like valdella). Let it set over night in the fridge & eat the next day. I like mine really sour but you can adjust the water/vineager ratio & add less or more sugar. Sometimes I don’t even add the sugar.

  3. 7.20.12
    admin said:

    Would love to try the recipe.

  4. 7.20.12
    admin said:

    Might not be pickling, but sounds good though! I’m not short on cucumbers to experiment with.

  5. 7.20.12

    I make the following with my Dad every year–they are delicious and great as gifts.

    This Bread and Butter Pickles recipe (above) has been a Better Homes and Gardens standard since 1930. For variations, substitute the seeds with anise, fennel, sesame, or caraway (use whole seeds only), and the spices with crushed red pepper, whole peppercorns, fresh dill, or dried juniper berries. Avoid using ground spices because they may turn the brine dark and cloudy.
    Bread and Butter Pickles


    4 quarts (16 cups) sliced medium cucumbers
    8 medium white onions, sliced
    2 green peppers, sliced
    1/3 cup Kosher salt
    3 cloves garlic, halved
    Cracked ice
    3 cups white sugar
    ¾ cup light brown sugar
    3 cups cider vinegar
    2 Tbsp. mustard seed
    1 1/2 tsp. turmeric
    1 1/2 tsp. celery seed

    1. In a 6- to 8-quart stockpot combine cucumbers, onions, pickling
    salt, and garlic. Add 2 inches of cracked ice. Cover and refrigerate
    for 3 hours. Drain mixture well. Remove garlic.

    2. In the same stockpot combine sugar, vinegar, mustard seed, turmeric,
    and celery seed. Heat to boiling. Add cucumber mixture. Return to

    3. Pack hot cucumber mixture and liquid into hot, sterilized pint jars,

  6. 7.20.12
    Becky D. said:

    will get you the recipe when I get home!

  7. 7.20.12
    admin said:

    Thanks Kathy! How do you slice them, quarters?

  8. 7.20.12

    Slice them in coins. My Dad likes thin slices–but you can do thicker too.
    It just is a matter of preference.

    I also have recipes for green tomato relish and red pepper (hot) relish–when you get to that point, you can email me.

  9. 7.24.12
    Vicky said:


    Did Becky D. ever send you the recipe for toorshi? I would love to see it if she did!



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