Aunt Gracie'S Brine Pickles(A Salty Crunchy Pickle)
A salty, crunchy homemade pickle with a tangy vinegar flavor, perfect for those who enjoy classic preserved cucumbers with a satisfying crunch. Suitable for snack lovers and preservation enthusiasts.
Ingredients
Instructions
- Wash, slice, cut, or leave cucumbers whole as desired.
- Put the cucumbers in canning jars.
- Bring water, vinegar, and salt to a boil.
- Add a tiny pinch of powdered alum to each jar.
- Pour the hot mixture over the pickles in the jars.
- Seal the jars and let them sit for about 4 to 6 weeks before eating.
Tips & Substitutions
For best results, choose fresh, firm cucumbers and ensure they are thoroughly washed. If you prefer a little sweetness, consider adding a tablespoon of sugar to the brine. You can also experiment with seasonings like dill or garlic for added flavor. If you don't have alum, you can omit it, but it helps maintain the crunchiness of the pickles. Adjust salt levels based on your taste preferences.
Serving Suggestions
These brine pickles make a delicious snack on their own or can be served with sandwiches and burgers for a crunchy contrast. They are also wonderful alongside charcuterie boards or as a tangy addition to salads, especially with a Dijon Vinaigrette Salad Dressing. For a fun twist, chop them and mix them into potato salad or serve as a side with Barbecue Italian Beef.
Storage & Reheating
Once the jars are sealed, store them in a cool, dark place for 4 to 6 weeks to allow the flavors to develop. After opening, keep the pickles in the refrigerator and consume them within a few weeks. Ensure the pickles are submerged in brine to maintain their crunch and flavor. Use clean utensils when serving to avoid contamination.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Gracie'S Brine Pickles(A Salty Crunchy Pickle) contains roughly 458 calories, with 4g protein, 89g carbohydrates, and 0g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 603mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the pickles need to sit before they're ready to eat?
The pickles should sit for about 4 to 6 weeks to fully develop their flavor and texture. During this time, the cucumbers soak up the brine, becoming flavorful and crunchy. Patience is key, as the longer they sit, the tastier they become!
Can I use different types of cucumbers for this recipe?
Yes, while pickling cucumbers are preferred for their firmness, you can also use other varieties such as Kirby or even small, thin-skinned cucumbers. Just ensure they are fresh and firm for the best results in maintaining their crunch when pickled.
What should I do if the pickles lose their crunch?
If your pickles turn out soft, it could be due to over-processing or using older cucumbers. To enhance crunchiness, ensure you use fresh cucumbers and consider adding a bit of alum to the brine next time. Also, store them properly submerged in the brine to help maintain their texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).