No-Heat Bucket Pickles and Lots of Sticking Fingers

September/October 2010

I came across this recipe in a Company’s Company cookbook and it looked too good to be true. Well, it is both delicious and easy – two things I love in a recipe! I made it with a class of grade fives the other day – right in the school garden. The students loved both making and eating the pickles – hence the sticky fingers. I have since made it at another elementary school as part of their Harvest Day – again a great success and many sticky fingers. I think this is a great recipe to do with kids.

Sweet Bucket Pickles

2 cups sugar (the original recipe called for 4 cups)
2 cups white vinegar
2 tbsp coarse pickling salt
1 tsp turmeric
1 tsp celery seed
1 tsp mustard seed

1 large red pepper
1 large green pepper
1 large Spanish onion
5 pickling cucumbers (with peel)

Combine first 6 ingredients in a 4L ice cream bucket. Stir.
Add red and green pepper (cut into sliced with seeds removed).
Add onion (cut into slices).
Add cucumber (thinly sliced), filling bucket up to the level of the liquid.
Let stand about 2 hours then stir.
Cover and store in fridge for up to 6 months. Makes about 2.5L.

Definitely try this one at home!

Yours in food, Keltie

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