Farmhouse Pickles are a childhood favorite of mine.

My mother used to make them and sometimes referred to them as ‘Luncheon Pickles’.  When I asked her why,  she said it was because you could make them in the morning and they would be ready to serve by lunchtime.  And that is exactly what they used to do on the farm in Canada where she grew up.

Begin by washing and slicing the cucumbers.  I used the thick slice setting on my mandolin slicer.

Here are my sliced cucumber beauties all packed in their jars and awaiting their vinegar bath.  You can  add a variety of veggies; sliced carrots, pearl onions, bell pepper strips and even cauliflower florets.  I think the pickles have the best flavor when allowed to cure for a day.  But usually it’s just not possible to wait so long.   If I had to guess I’d say that they would last up to a week in the refrigerator.

I’m a purest when it comes to the ingredients; water, vinegar, salt, sugar.  Many people add some fresh dill or garlic and that is certainly an option to be experimented with.  As you can see, I measured the vinegar mixture in the canning jar I’m using.  Then  I heated it in a saucepan.

Here are the finished Farmhouse Pickles.  They are great alone or in salads and on sandwiches. Did I mention that these are reasonably low carb?  They are.

I made a cute printable to download of  jar labels to share with you.   Enjoy! -Laura

Click here or the picture below to download the labels:

Farmhouse Pickles

Laura

These Farmhouse Pickles are quick and delicious. Serve plain or in salad or on sandwiches. Fast and easy recipe. Make them in the morning, ready by lunch. Tangy, salty and crunchy and low carb.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

resting time 2 hours hrs

Total Time 15 minutes mins

Course condiment

Cuisine American

Servings 8 servings

Calories 5 kcal

Ingredients

  

• 2 large cucumbers , sliced
• 1 1/2 cups water
• 1 cup cider vinegar
• 1/2 tsp . salt (or to taste)
• 1/2 tsp , sugar

Instructions

 

• Place sliced cucumbers in clean canning jars or other container that can be heated.
• Stir the rest of the ingredients in a small saucepan and heat until just boiling.
• Turn off heat and gently pour vinegar mixture over the cucumbers. Cover and place in refrigerator until chilled and ready to serve.
• Farmhouse Pickles will last up to one week in the refrigerator.

Notes

Change it up by adding a little fresh dill and garlic to the bottom of the jar before filling. You can also use a variety of vegetables like carrot sticks, cauliflower florets, pearl onions and bell pepper.

Keyword farmhouse pickles, homemade pickles, lunch pickles

You may enjoy this article for a simple trick to keep your lettuce crisp, here.

More homemade pickles inspiration:

Calussen Knock-off Pickles

Quick Pickled Vegetables