Grandma Arndt's Pickles

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Mandy007 2

"These are the best pickles ever! Grandmas always make the best food! Warning...This recipe is very'll see..."
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10 h 50 m servings 99 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1323 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
  2. The next day, drain the cucumbers, rinse well with water, and set aside.
  3. Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
  4. Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
  5. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


  • Editor's Note
  • Find more great tips on how to can and preserve pickles, jams, and fresh produce in our article, Canning and Preserving.



I don't care for sweet pickles. Its only getting 2 stars because it was super easy but I wish i would have known they were sweet pickles. I was even questioning the 4 cups of sugar but figured ...

WAY too sweet for me, personally, my 2y/o and 3y/o eat them almost as fast as I can make them. I omit the turmeric, and use half distilled white vinegar and half apple cider vinegar. Great way t...

Made this yesterday I love them as much as my Hubby did Just a great sweet pickle .didn't change a thing made a few copys of the recipes for friends

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