Shakerpickles Recipes

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SHAKER PICKLES



Shaker Pickles image

I got this recipe from my MIL and she got it from the newspaper. The orginial poster is Mary Ellen Largent from Morgan County WV. I started making these last year when my cucumber plants decided to over produce. They keep for 6 or months in the fridge. They are enjoyed by all here. Not to sweet and not to sour. Note cooking time is refrigeration time.

Provided by barefootmommawv

Categories     Summer

Time P7DT10m

Yield 1 gallon jar, 40 serving(s)

Number Of Ingredients 9

10 medium cucumbers, sliced (maybe more)
4 -8 onions, sliced
3 1/2 cups sugar
3 cups white vinegar
1/3 cup salt
1 teaspoon alum
1 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon turmeric

Steps:

  • Fill gallon jar with sliced cucumbers and 4 to 8 onions (depending on your taste).
  • Pour mixture over cucumbers and onions and place jar in refrigerator. Shake once a day for six days. Then pickles are ready for use. Store pickles in refrigerator where they will keep for several months (if you do not eat them before).
  • Note: cooking time is actually refrigeration time.

Nutrition Facts : Calories 87.8, Fat 0.1, Sodium 945.3, Carbohydrate 21.5, Fiber 0.6, Sugar 19.3, Protein 0.6

SHAKER PICKLES



Shaker Pickles image

These quick cucumber pickles are built from a flavorful solution of turmeric, mustard seeds, and garlic.

Categories     Onion     Cucumber     Bell Pepper     Summer     Boil     House & Garden

Yield Makes about 8 pints

Number Of Ingredients 11

4 quarts unpeeled cucumbers, thinly sliced
8 white onions, peeled and thinly sliced
2 green peppers, seeded and shredded
1/2 cup salt
about 1 quart ice
1 1/2 teaspoons turmeric
2 teaspoons mustard seed
2 teaspoons celery seed
1/2 teaspoon powdered cloves
5 cups sugar
5 cups cider vinegar

Steps:

  • Mix the vegetables with the salt in a large bowl. Spread the ice over the top, cover with a weighted lid or plate and let stand for 3 hours. Drain. Mix the remaining ingredients in a large pot and bring to a boil. Add the drained vegetables and bring to a boil again. Pour into hot, sterilized jars, cover and seal.

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