Shaker Pickles Recipe

These Shaker Pickles are a family heirloom passed down through generations! Originally from Mary Ellen Largent of Morgan County, WV, this recipe creates crisp, tangy pickles that are perfectly balanced – not too sweet, not too sour. Perfect for an abundance of cucumbers, these pickles require minimal cooking and store for up to 6 months in the refrigerator. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 10090 mins

Calories 87.8 kcal

Protein 1g

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292

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Shaker Pickles

10 cups sliced cucumbers (about 8-10 medium cucumbers, 1/4-inch thick slices)
Onions
Sugar
White Vinegar
Salt
Alum
Celery Seed
Mustard Seeds
Turmeric

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How to Make Shaker Pickles

Wash and slice 10 cups of cucumbers into 1/4-inch thick rounds.
Thinly slice 4-8 medium onions (about 2 cups).
Pack sliced cucumbers and onions tightly into a clean 1-gallon jar.
In a saucepan, combine 2 cups white vinegar, 1 cup water, 1 cup sugar, 2 tablespoons salt, and 1 tablespoon celery seed. Bring to a boil, stirring until sugar and salt dissolve.
Carefully pour the hot brine over the cucumbers and onions in the jar, leaving about 1 inch of headspace.
Seal the jar tightly and refrigerate.
Shake the jar once daily for six days.
After six days, your pickles are ready to enjoy! Store in the refrigerator for up to six months.