Food & Cooking Recipes Appetizers Refrigerator Pickles 3.3 (314) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Yield: 3 quarts These crisp pickles from Jane Reslock Feist, a mom in Mandan, North Dakota, don't require canning tricks. Ingredients 2 pounds Kirby cucumbers, sliced ½ inch thick on the diagonal (about 8 cups) 1 medium Vidalia or other sweet onion, sliced 1 inch thick 2 celery stalks, sliced ½ inch thick on the diagonal Coarse salt 2 cups sugar 1 cup cider vinegar 1 teaspoon celery seed 1 teaspoon mustard seed Directions In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks). Print