Bucket Pickles
Ingredients
Instructions
- Slice the cucumbers, onions, and peppers into your preferred pickle thickness. Place in a large bowl and sprinkle them all over with the first amount of pickling salt. Cover with ice cubes and let them stand for 2 hours.
- Combine remaining ingredients in a saucepan (sugar through spices) and bring to a boil. Remove from heat. Cool slightly.
- Drain and rinse cucumber slices. Place in a brand new one-gallon bucket with a lid. Pour brine over the top. Cover and store in the fridge. Stir occasionally. They will be ready in 5 days.
- I have stored these pickles in the fridge for up to 6 months, tightly sealed in glass jars.
Nutrition & Diet Analysis (per serving)
206
kcal
10% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).