Kelsey's Grandma's Cucumber Salad – Canning Recipe
A simple and long-lasting cucumber salad for canning.
Recipe by Kelsey Hodges· Structured by ReelsMeals
From: Website(view original)
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About this saved recipe
Ingredients
- 4 cups vinegar
- 3 cups sugar
- 1/4 cups canning salt
- enough cucumbers to fill an ice cream pail
- 1 to 2 onions, sliced
Instructions
- 1Mix vinegar, sugar, and salt together well in an ice cream pail.
- 2Fill up with sliced cucumbers and sliced onions.
- 3Keep in refrigerator for months!
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Combine Brine First
Mix the vinegar, sugar, and canning salt together well before adding the vegetables.
Use the Ice‑Cream Pail
Prepare the brine and pack the cucumbers and onions directly in the ice‑cream pail as specified.
Refrigerate for Long Storage
After packing, keep the pail in the refrigerator for months as directed.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.