Kelsey's Grandma's Cucumber 'Salad'
A simple and long-lasting cucumber salad for canning.
Free. No account needed.
Method
Mix vinegar, sugar, and salt together well in an ice cream pail.
Kitchen notes · Added by ReelsMeals: The sugar and salt are visibly dispersed through the vinegar. Stir until the mixture is uniform.
Fill up with sliced cucumbers and sliced onions.
Kitchen notes · Added by ReelsMeals: Cucumber and onion slices are covered by the vinegar mixture. Slice the vegetables evenly for consistent pickling.
Keep in refrigerator for months!
Kitchen notes · Added by ReelsMeals: The vegetables remain immersed during storage. Keep the pail refrigerated as directed.
Tips while you cook
- Combine Brine First
- Mix the vinegar, sugar, and canning salt together well before adding the vegetables.
- Use the Ice‑Cream Pail
- Prepare the brine and pack the cucumbers and onions directly in the ice‑cream pail as specified.
- Refrigerate for Long Storage
- After packing, keep the pail in the refrigerator for months as directed.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Kelsey Hodges made this.
The recipe comes from Kelsey Hodges. ReelsMeals wrote it down from that page. Check the original if something looks off, and for anything about allergens.
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