Celery Cucumber Pickles
Crisp, tangy cucumber and celery pickles infused with red peppers, perfect for snacking or adding a zesty touch to meals, ideal for summer gatherings and pickle lovers.
Ingredients
Instructions
- Wash cucumbers thoroughly.
- Split cucumbers lengthwise and place in an enamelware bowl.
- Sprinkle with salt.
- Add ice water to cover cucumbers and let stand overnight.
- Drain the cucumbers.
- Put vinegar and sugar into an enamelware kettle and heat to simmering.
- Add sliced celery and red peppers to the vinegar mixture.
- Add the drained cucumbers and simmer for 3 to 4 minutes.
- Pack the hot pickles into sterilized jars.
- Fill the jars with the hot syrup and seal.
Tips & Substitutions
For added flavor, consider including garlic cloves or dill in the pickle brine. If you prefer a sweeter taste, adjust the sugar to your liking. You can also substitute white vinegar for cider vinegar for a different flavor profile. To ensure the pickles stay crunchy, don’t skip the ice water soaking step. It’s crucial for texture.
Serving Suggestions
These celery cucumber pickles make a delightful accompaniment to sandwiches or burgers, and they pair beautifully with Simply The Best Barbecue Sauce. Serve them alongside Mamaw's Marinated Carrot Salad for a refreshing contrast. They can also be enjoyed as a crunchy snack or added to salads for extra texture and flavor.
Storage & Reheating
Store the pickles in a cool, dark place for up to a year. Once opened, keep them in the refrigerator and consume within a month. To refresh the flavor, you can let them sit at room temperature for a short while before serving. Make sure the jars are sealed tightly to maintain freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Celery Cucumber Pickles contains roughly 411 calories, with 10g protein, 102g carbohydrates, and 2g fat. It is an excellent source of vitamin C (213% of the Daily Value), dietary fiber (71% of the Daily Value), and potassium (29% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1979mg per serving (86% 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
Can I use larger cucumbers for this recipe?
While you can use larger cucumbers, the texture may become more watery. Smaller cucumbers tend to maintain a crunchier texture, which is ideal for pickles. If using larger cucumbers, consider slicing them into thinner pieces to help them absorb the brine better.
How long do I need to let the cucumbers soak in salt?
Allow the cucumbers to soak in the salt and ice water overnight, ideally for 12 hours. This process draws out excess moisture and helps crisp them up, ensuring they remain crunchy after pickling.
Can I adjust the spice level in this recipe?
Absolutely! If you prefer milder pickles, omit the hot red pepper or reduce the amount used. Conversely, for a spicier kick, add more hot pepper or even a pinch of red pepper flakes to the vinegar mixture before simmering.
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).