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Bucket Pickles

A simple, sweet-and-tangy fridge pickle that transforms fresh cucumbers and onions into a crunchy condiment perfect for sandwiches and snacks.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American, Preserving
Calories: 50
Ingredients Method Notes

Ingredients
  

Vegetables
  • 12–15 pieces baby cucumbers or Egyptian cucumbers, small and crisp
  • 1–2 pieces sweet onions, such as Vidalia or Walla Walla, thinly sliced
Brine
  • 2 cups water
  • 2 cups vinegar, white distilled or apple cider vinegar Both work well.
  • 1 teaspoon pickling salt Avoid iodized salt.
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1 1/4 cups sugar Reduce to 1 cup for less sweetness.

Method
 

Preparation
  1. Wash cucumbers and peel onions if desired. Slice cucumbers into 1/4-inch rounds and thinly slice the onions.
  2. Pack cucumber and onion slices into a clean bucket, ice-cream pail, or mason jars, leaving a little headspace.
Brine Preparation
  1. Pour 2 cups of water into a saucepan and bring to a boil.
  2. Carefully add 2 cups of vinegar and 1 1/4 cups of sugar to the hot water, stirring until the sugar fully dissolves.
  3. Remove from heat and stir in 1 teaspoon of pickling salt, 1 teaspoon of mustard seed, and 1 teaspoon of celery seed. Adjust sugar or salt to taste if needed.
Pickling
  1. Pour the hot brine over the packed cucumbers and onions, ensuring everything is fully submerged. Use a clean weight if needed.
  2. Cover loosely and transfer to the refrigerator. Let the pickles develop in flavor over 1–3 weeks, checking for flavor development.

Notes

These are refrigerator pickles; keep them sealed in the fridge and consume within 6–8 weeks for best flavor and crunch. Not suitable for freezing. Optionally, add garlic, fresh dill, or jalapeños for varied flavors.