Sweet and Tangy Amish Pickles

A Jar Full of Summer

I first had these pickles at an Amish farm stand. The lady had a kind smile. She handed me a tiny sample on a wooden stick.

One bite and I was hooked. They were so crisp and bright. I just had to learn how to make them myself.

Why This Recipe is Special

This recipe matters because it is simple. You do not need to can anything. The fridge does all the work for you.

It is a great first recipe for a new cook. You just slice, mix, and shake. What is your favorite thing to cook with a grown-up?

The Magic of the Brine

Making the pickling liquid is my favorite part. You mix the vinegar and sugar. The smell is sharp and sweet all at once.

That is when the magic starts. The celery seed adds a little earthy flavor. Doesn’t that smell amazing when you mix it all up?

A Funny Little Story

The first time I made these, I was too excited. I did not wait a full day. I tried one after just a few hours.

They were not ready at all. They were just sour cucumbers. I still laugh at that. Patience makes a perfect pickle.

The Best Part is Sharing

This recipe matters because sharing food is sharing love. I give these jars to my neighbors. Their happy smiles make my day.

It feels good to make something with your own hands. Do you like to share the food you make? Who would you give a jar to?

A Crunchy Fun Fact

Here is a fun fact for you. The cold water in this recipe is the secret. It is what keeps the cucumbers so wonderfully crisp.

Many pickle recipes use hot liquid. That can make them soft. But ours stay crunchy for over a week. Do you like crunchy or soft pickles more?

Ingredients:

Ingredient	Amount	Notes
Medium cucumbers	3	sliced about ¼-inch thick
Green pepper	1	sliced into short strips
Onion	1	sliced into rings
Cider vinegar	2 cups
Granulated sugar	2 cups (400 g)
Celery seed	2 teaspoons
Kosher salt	4 tablespoons

My Favorite Amish Pickles

I got this recipe from a friend at a church picnic years ago. The day was hot, and these pickles were so crisp and cool. I still think of that sunny afternoon every time I make them. It is a very simple recipe, perfect for a first-time pickler. You do not even need to heat anything on the stove. Your kitchen will smell wonderfully tangy and sweet. Doesn’t that sound nice?

Step 1: First, we need to get our jars ready. Find six pint-sized mason jars and wash them well. Make sure they are very clean for our pickles. I like to use hot, soapy water for this job. A clean jar makes a happy pickle, my mother always said.

Step 2: Now, let’s fill those jars with our vegetables. Divide your cucumber slices between them. Add the strips of green pepper and the onion rings on top. I love how the colors look together. It reminds me of a summer garden. Pack them in, but not too tightly.

Step 3: Next, we make the magic pickling liquid. In a big bowl, mix the cider vinegar and sugar. Then add the celery seed and salt. Stir it until the sugar dissolves. (A hard-learned tip: make sure the sugar is all gone! No one likes a gritty pickle.)

Step 4: Pour the liquid into each jar, only filling them halfway. This part always seems strange, I know. But trust me, it works perfectly. We have more to add in the next step. What do you think we will add to fill them up? Share below!

Step 5: Now, take cold water from the tap. Fill each jar the rest of the way to the top. Put the lids on and screw them on tightly. This is the fun part. You get to shake each jar to mix everything together. I still laugh at how easy it is.

Step 6: Finally, the hardest part is waiting. Place the jars in your refrigerator. Let them sit for a full day before you try them. The flavors need time to get to know each other. The wait is always worth it, I promise.

Cook Time: 30 minutes
Total Time: 24 hours 30 minutes
Yield: 6 pint jars
Category: Snack, Condiment

Three Tasty Twists to Try

Once you master the basic recipe, you can have some fun. I like to change things up depending on my mood. Here are a few simple ideas for you. They make the pickles feel brand new again. Which one would you try first? Comment below!

Spicy Kick: Add a few slices of fresh jalapeño to each jar. It gives the pickles a little zing. Perfect for a hot summer day.

Garlic Lover’s Dream: Toss in two peeled garlic cloves per jar. It makes the flavor rich and deep. My grandson loves it this way.

Dill Delight: Add a big sprig of fresh dill to the vegetables. It smells like a proper pickle shop. So fresh and herby.

Serving Your Pickle Creations

These pickles are wonderful right out of the jar. But they also make a simple meal feel special. I love putting them out on a big plate. They add such a bright, crunchy touch to everything.

Try them on the side of a grilled cheese sandwich. They are also fantastic chopped up in a tuna salad. For a pretty plate, serve them with some sharp cheddar cheese and crackers. Doesn’t that sound lovely?

For a drink, a cold glass of iced tea is my favorite. It is so refreshing with the tangy pickles. If you are having a celebration, a crisp lager beer pairs nicely. Which would you choose tonight?

Keeping Your Pickles Perfect

These pickles live happily in your fridge. They will stay crunchy and tasty for about two weeks. Just keep them in their jar with the lid on tight.

I remember my first batch. I was so proud of those jars. I lined them up in the icebox like little soldiers.

This is a wonderful recipe for batch cooking. You can make many jars at once. This saves you time for days to come. Having a ready-made snack matters. It helps you choose something healthy and homemade.

Have you ever tried storing it this way? Share below!

Simple Fixes for Pickle Problems

Are your pickles too soft? Make sure your cucumbers are very fresh. Older cucumbers can get mushy in the jar.

Is the flavor too strong? You can use a little less vinegar next time. Try one and a half cups instead of two. I once made a batch that was too sharp. My grandson made a funny face!

Are the jars leaking? Always check the lid rims for cracks. A good seal keeps everything inside. Fixing small issues builds your confidence. You learn that mistakes are just lessons. Getting the flavor right matters most. It makes your food something you truly enjoy.

Which of these problems have you run into before?

Your Pickle Questions Answered

Q: Are these pickles gluten-free?
A: Yes, all the ingredients are naturally gluten-free. They are a safe treat for most.

Q: Can I make them ahead?
A: Absolutely! They need a full day in the fridge. Making them ahead is the best plan.

Q: What can I swap?
A: You can use white vinegar instead of cider vinegar. The flavor will be a bit different but still good.

Q: Can I double the recipe?
A: Of course! Just use twice as many jars and ingredients. It is very easy to scale up.

Q: Any optional tips?
A: Add a pinch of red pepper flakes for a little kick. It gives them a nice warmth. Fun fact: The Amish are known for their wonderful community meals and recipes.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these sweet and tangy pickles. Food is best when shared with loved ones. I would be so happy to see your creations.

Please share a picture of your beautiful jars. You can show everyone your kitchen success. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.