Is white vinegar or apple cider vinegar used? How many cucumbers?

Hi Jo,

Usually, white vinegar is used so that the pickles will be in a clear solution. Cider vinegar tends to darken the liquid, which is ok if you don't mind it. The cider vinegar is more flavorful; I've sometimes used half of each kind with good success.

There is no quantity listed in this recipe for the amount of cucumbers intentionally; just use the amount of cucumbers you have just picked. If cucumbers are left around before being canned, while waiting for you to accumulate a certain quantity, they will become rubbery; so use only freshly picked cucumbers. Make enough of the pickling solution to cover the slices for as many jars as you fill.

-- CM

This has turned into the goto pickles of our family. Not only this summer when we had cucumbers growing madly on the vines, but this Christmas eve they seemed to disappear off the buffet table while the other pickles were only eaten when these were gone.

very easy to make and awesome to eat

A friend told me her recipe which has neither the salt nor the tumeric... if eaten fairly quickly from the refrigerator, what is the effect of having neither of these ingredients?

These were delicious and very easy to make. My family loved them! I like that they were ready the next day.

This is the 1st recipe that gave simple instructions.

Love these pickles!

How long are these pickles good for in the refrigerator?

Bet this would also work - for other vegetables., broccoli, cauliflower, onions, etc. Perhaps even a small mixture chopped up like chow-chow (would be a smaller version).