The Best Pail Pickles
This easy pail pickles recipe is a fantastic way to transform cucumbers into sweet, crunchy, no-cook pickles you can make in bulk! Toss everything into a pail or bucket, give it a stir, and you'll have fresh flavorful pickles ready in less than a day.
Servings: 24 1/2 cup servings
Calories: 87kcal
Equipment
- 1 gallon pail or bucket
Ingredients
- 5-6 lbs cucumbers sliced, I used 10 medium pickling cucumbers
- 1 large sweet onion sliced
- 3 cups white vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon pickling salt
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes optional, if you like a little heat
Instructions
- In a clean 1 gallon pail or bucket, add the white vinegar, sugar, mustard seeds, salt, turmeric, garlic powder, black pepper, and chili flakes (if using). Stir until the brine has dissolved.
- Add the sliced cucumbers and onions to the brine. It's okay if the cucumbers aren't completely covered, they will release water after soaking in the brine for a few hours.
- Cover with the pail or bucket lid (or tin foil), and refrigerate for 12 to 24 hours. Stir, and enjoy you pickles.
- Pickles will last in an airtight refrigerated pail for up to 2 weeks. Note: this is not a long term canning recipe, it's a quick pickle recipe that only lasts for 2 weeks when refrigerated.
Notes
Dietary Modifications
- This recipe is vegan, vegetarian, and dairy free.
- To make gluten free, ensure any spices or added ingredients (like sugar) is certified gluten free.
Nutrition
Calories: 87kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 343mg | Potassium: 146mg | Fiber: 1g | Sugar: 18g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.3mg