Homemade Pickles

Makes: 1 1/2 Quarts
Prep Time:
3 hours 30 minutes
Cooling Time: 8 hours
Total Time: 11 hours 30 minutes

4 English Cucumbers, cut crosswise into rounds 1/4 inch thick
1 1/2 cups granulated sugar
1 1/2 cups Champagne vinegar
2 tablespoons kosher salt
4 teaspoons pickling spice
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon fennel seeds
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon cayenne


  1. Put the cucumber rounds in a large container with a lid.  In a medium saucepan, combine the sugar and vinegar.  Bring to a boil over high heat, and boil until the sugar dissolves.  Remove the pan from the heat, add the salt, pickling spice, mustard seeds, celery seeds, fennel seeds, turmeric, pepper, cloves, and cayenne.  Pour the brine over the cucumbers and set aside to cool at room temperature for 2-3 hours.
  2. When pickles have cooled to room temperature, cover and refrigerate them.  The pickles are ready to serve after they have chilled for at least 8 hours.  They may be stored in an airtight container in the refrigerator for up to 3 weeks.