Recipe of the Week
Sweet Pickles
Courtesy of
Kathy Myers
(Dave’s mother-in-law)

My mother has made these sweet pickles ever since I can remember. They were always on a relish tray for special family gatherings. After marrying Dave, he became the biggest fan of all of his mother-in-law’s sweet pickles. He’ll eat them right out of the pint size jar with a fork. All that work slicing the vegetables doesn’t go to waste with Dave around.

–Ilene Duffy
Sweet Pickles


4 qts. cucumbers, sliced (I add sliced carrots, cauliflower or any crispy veggie of choice with the cukes.)
6 medium white onions, sliced
2 green peppers, cubed
3 cloves garlic, cubed
1/3 cup salt

Put all above ingredients in a large bowl and cover with ice for 3 hours.

5 cups sugar (or 3 cups sugar and 2 cups white syrup)
1/2 tsp. celery seeds
2 Tbsp. prepared yellow mustard
3 cups vinegar (white)

Bring sugar, spices, and vinegar to a boil and add drained cucumber mixture. Bring complete mixture back to a boil. Boil for 1 minute. Bottle and seal in sterile jars.

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