From Farm to Jar: Sweet and Sour Pickles Recipe
Updated: Jun 3, 2025
Learn how to make delicious homemade sweet and sour pickles from FED's fresh farm produce. This easy recipe is perfect for adding a zesty crunch to your favorite sandwiches, burgers, or salads.
Ingredients
8 cups sliced cucumbers (Kirby cucumbers are ideal for their crunch)
2 onions, thinly sliced
2 red bell peppers, sliced
1 tablespoon pickling or canning salt
2 cups cider vinegar
2 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
Instructions
Prep the veggies: In a large mixing bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle with the salt and stir gently to coat.
Let them rest: Set the bowl aside for 1 hour. This draws out excess moisture and helps the veggies stay crisp.
Drain: After an hour, drain and discard the liquid.
Make the brine: In a separate bowl or a jar with a lid, combine the vinegar, sugar, celery seed, and mustard seed. Whisk until the sugar is completely dissolved.
Pour it on: Pour the sweet and sour brine over the drained cucumber mixture, making sure everything is well coated.
Store: Transfer the mixture to a glass jar or plastic container with a tight-fitting lid. Refrigerate.
Storage Tips
These pickles will keep in the refrigerator for up to 3 months — if they last that long! The flavor improves over time, so try to wait at least a week before diving in (though we won’t judge if you sample early).
Serving Ideas
Add to burgers or sandwiches for a sweet, tangy crunch
Chop and toss into potato salad or coleslaw
Enjoy straight from the jar as a quick snack!
Fresh, crisp, and easy — with this recipe, you can turn your FED CSA haul into a new favorite fridge snack. Cucumbers, carrots, onions, radishes, beets… you name it, you can pickle it! Swing by our on-site market to stock up on fresh, local veggies and let the creative juices flow! (open Wednesday to Friday from 11 AM to 5 PM.)
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