Easiest pickles ever

I’ve been raving about the pickle recipe that I got from Foodie With Family. I decided to make a video to show you just how easy it is.  Four or five pounds of pickling cucumbers should be enough to fill 4 quart-size canning jars. Since you don’t have to heat-process this recipe, you don’t even have to use canning jars. Clean old pickle jars will work just as well.

(Note:  Someone asked if I use pickling spice in this recipe, as mentioned in the above recipe because it was not mentioned on the video.  Oops, sorry! Yes, along with the garlic cloves and dill seed, I also add 1-1/2 teaspoons of picking spice to each quart jar.)


How to make Claussen-style fresh pickles from Mary Ostyn on Vimeo.

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  1. Love seeing you! You look amazing!


    • Thanks, Steph! Wish we could hang out again one of these days. Seems so long ago you were very expectantly waiting for your sweet little girl!

  2. Ah, I”m tickled. You have “the brown bowl”! Growing up, that was THE bowl for everything, from brownies to, (yes) even a catch bucket when someone got sick….. 😛 I have a white one now, but the problem with white is how it stains. “The Brown Bowl” was never stained!

    • Anna– We got ours for a wedding gift, and sad but true, it is now cracked! But I still insist on using it for nearly everything, I love it so much.

    • Growing up, we also had a “brown bowl”. My grandmother kept everything of the day in it. Leftover biscuits and bacon from breakfast, cookies or muffins, what ever wasnt in the fridge was in the brown bowl. I can remember coming in from school and going immediately to the bowl for a snack. I have that same bowl now in my home for my grandson.

  3. I agree with Adventures-you look great! Love the longer hair. I’ve been growing mine out for 2 years, after 15 years of shortshortshort, it’s a big change for me.

    I am going to try making these pickles, thanks for tutorial!
    My question: are those striped cukes, or did you peel away strips of the skin?

    • HI Karen, Yes, they’re striped cukes– they make the pickles so much cuter! 🙂

    • Those cukes are called “Serpent”, and are from the Pinetree Garden Seed catalog. Armenians and Suhyko? are the others we grow. All of these can get huge(over two feet) and are almost never bitter.

      • Thank you, John, for the info. I am just getting back into gardening after learning to cope with a chronic health issue. This year I was limited to the ‘starts’ available at my local outlets, but am planning on branching out into growing from seed next year! I’m excited!

  4. We love pickles in our house but I never thought that they would be easy enough to make (I don’t can anything). We’ll be trying it out.

    And, you have the cutest voice. 🙂 It’s fun to see someone in action when all you have seen is a picture.

  5. Katherine says:

    Thanks so much for showing us how to do this, I cannot wait to give it a try this weekend, I know my kids will love the pickles. You are so adorable, inside and out. Thanks for all you do, you are a real blessing for sure.

  6. Thank you so much for sharing this. Our family LOVES dill pickles, but we’ve had a very hard time finding them without food dyes, HFCS(why is that even needed?), or weird preservatives. Just want to clarify, you don’t use the 2 tablespoons mixed pickling spices listed in Foodie’s recipe?

    • Yikes, Demarie– actually I do use pickling spice– a heaping teaspoon per quart jar. I totally forgot to demonstrate/mention that in the video. Thanks so much for noticing!

  7. christy says:

    We finally have enough cucumbers left to can and I was going to use this recipe. I did notice that the recipe calls for cider vinegar and you used white vinegar, correct? Does that seem to make any difference?

    We planted serpent cucumbers this year just to try these pickles but they are so good that the kids keep eating them all!


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