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–+ servings
Homemade bucket pickles in a large jar with fresh herbs and spices

Bucket Pickles

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A tangy and crunchy pickle recipe made with fresh cucumbers and onions, perfect for summer barbecues or as a side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 12-15 pieces baby cucumbers (or Egyptian cucumbers) Use fresh, high-quality cucumbers for the best results.
  • 1-2 pieces sweet onions Slice the onions thinly.
Brine Ingredients
  • 2 cups water Bring to a boil.
  • 2 cups vinegar Adjust flavored vinegars like apple cider for variation.
  • 1 teaspoon pickling salt
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1 1/4 cups sugar Stir into boiling water until dissolved.

Method
 

Preparation
  1. Start by slicing both the cucumbers and onions.
  2. Place them into your bucket, ice cream pail, or mason jars.
Brine Preparation
  1. Heat the water until it reaches a boiling point.
  2. Carefully add the vinegar and sugar to the water, stirring until the sugar dissolves.
  3. Add the pickling salt, mustard seeds, and celery seeds to the mixture.
Combine & Store
  1. Pour the brine over the cucumbers and onions, ensuring they are fully covered.
  2. Seal and store in the fridge for 1 to 3 weeks for the flavors to develop.

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 13gSodium: 200mgFiber: 1gSugar: 10g

Notes

These pickles are versatile and can be enjoyed with grilled meats, in salads, or chopped into sandwiches. Handle with clean utensils to ensure freshness.
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