Grandma Ma’s French Pickles

  • Yield : 3 quarts
  • Cook Time : 20m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 2 small Kirby cucumbers, cut into spears
  • 1 large garden cucumber, cut into 1/2?inch thick disks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 head cauliflower, chopped into 1-inch pieces
  • 1 cup pearl onions
  • 2 cups white vinegar
  • 1 cup sugar
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon celery seeds


Step 1

Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.

Step 2

Put the vinegar, 1 cup water, the sugar, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.

Step 3

The pickles will keep, refrigerated, up to 2 weeks.

Leave a Reply

Your email address will not be published. Required fields are marked *