These pickles are great served with pulled pork, hot dogs, hamburgers, or whatever you can imagine. Let us know how you enjoy eating them, and don’t hesitate to check out Nana’s dill pickle recipe if you want variety.


    • 4 thinly sliced cucumbers
    • 1 large sliced red bell pepper
    • 2 sliced jalapeños
    • 2 cloves garlic
    • 1 teaspoon celery seed
    • 2 teaspoons mustard seed
    • 2 teaspoons dill seed


    • 1 tablespoon salt
    • 2 cups 5% white vinegar
    • 1½ cups sugar
    • 1 cup of ice cubes


      • Equally divide first 7 ingredients into two different quart jars.
      • Put salt, vinegar, and sugar into a saucepan and bring to a boil.
      • Remove from heat, add 1 cup of ice cubes. Stir until melted.
      • Poor over cucumber mixture. Place lid on jars and refrigerate for 24 hours before eating.

      Will keep in fridge for up to 2 months.