16 fl. oz. White wine vinegar
16 oz. Granulated sugar
2 tsp. Brown mustard seed
2 tsp. Yellow mustard seed
½ tsp. Celery SEED (not celery salt)
16 oz. English Cucumbers (rinsed and sliced into ¼” rounds) I use a mandolin for this.


In a heavy bottom stainless steel pot bring vinegar, spices, and sugar to boil. Turn off heat and transfer to the jar you will put the pickles in and allow to cool. Once cool add sliced cucumbers and allow to rest for 6 hours. Taste for texture and acidity.

I eat these things all on their own or put them on sandwiches and burgers. They are a great accompaniment to most summer dishes.