Pack cucumbers solidly into clean jars. Combine next 4 ingredients with 6 cups water in saucepan. Heat to boiling point. Pour over cucumbers, leaving 3/4 9inch head space. Add dill and garlic. Place lids on jars loosely. Place in 200 degree F oven until cucumbers change color. Remove from oven. Seal jars tightly.
In a glass or crockery bowl, alternate layers of the sliced cucumbers and onions. In a medium saucepan, combine sugar, vinegar, salt, mustard seed, celery seed and ground turmeric. Bring to a boil stirring just until sugar is dissolved. Pour hot vinegar mixture over cucumber-onion mixture in bowl. Cool slightly. Cover tightly. Refrigerate at least 24 hours before serving. Store up to one month in refrigerator. Makes 7 cups.
Wash cucumbers and wipe them dry. Dissolve salt in 1 gallon cold water and pour over cucumbers. Let stand 24 hours and drain. Puncture each cumber 3 times with a needle. Combine 1/2 of the sugar, vinegar, water and spices. Simmer liquid for 30 minutes. Add cucumbers to liquid.
Let stand in a jar for 2 days. Drain off the liquid and pack pickles in hot jars. Add remaining sugar to liquid and boil 5 minutes. Pour over pickles and seal.
Combine green pepper, onions, cucumbers and garlic. Sprinkle with salt, ice water and cubes; let stand 2 hours. Remove garlic and drain. Mix sugar, vinegar, mustard seed, celery seed and turmeric; bring to a boil. Add cucumbers and bring again to a boil. Pack in jars.
Drain pickles and pour water over them in colander. Slice in chunks and return to jar. Pour the vinegar over them after adding sugar and spices. Close jar tightly and let stand upside down for 25 hours. Turn and place in refrigerator for several days. Will keep indefinitely.
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Here are questions related to Cucumber Pickles Recipes.
My mother used to make a recipe of pickle that was called Ginger Strip Pickles. She used an entire jar or box of ginger for this recipe and very large cucumbers. You had to spoon out the seeds and pulp then cut the cucumber into strips. Does anyone have this recipe? It if very strong, and hot with ginger even though it is sweet too. Very, very good and different. Thanks, any reply greatly appreciated. I have her old recipe but am unable to read portions of it enough to tell what size of container of ginger to use. Thanks in advance,