Cold Pack Pickles
Cold pack pickles offer a crunchy, tangy flavor with fresh dill and garlic, perfect for summer snacking or enhancing sandwiches, suited for those who love homemade preserved vegetables.
Ingredients
Instructions
- Bring 1 gallon of tap water to a rolling boil and boil for 10 minutes.
- Add 3/4 cup salt to the boiling water and stir to dissolve.
- Let the water completely cool.
- Pack each jar with cucumbers, a grape leaf, a couple of cabbage leaves, 2 or 3 garlic pods, and fresh dill.
- Pour the cooled brine over the cucumbers in the jars and seal them.
- Place the jars on towels because they may leak.
Tips & Substitutions
For an extra crunch, use pickling cucumbers instead of regular ones. You can substitute grape leaves with oak leaves if needed, as they both help maintain crispness. If you prefer a spicier kick, add some red pepper flakes or mustard seeds to the brine. Make sure to pack the jars tightly to maximize flavor infusion. This recipe is great for preserving that summer garden bounty.
Serving Suggestions
These cold pack pickles are perfect as a crunchy side for sandwiches or burgers, and they pair beautifully with Candied Orange Sweet Potatoes. Serve them alongside cheese platters or charcuterie boards for added flavor. They also make a great addition to salads, bringing a zesty touch to your meal.
Storage & Reheating
Once sealed, these pickles can be stored in a cool, dark place for up to a year. After opening, keep them in the refrigerator where they can last for several months. To serve, there’s no need to reheat; simply enjoy them cold as a refreshing snack or a tangy side dish.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Pack Pickles contains roughly 6 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 531mg per serving (23% 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 cold pack pickles need to sit before they're ready to eat?
Typically, you'll want to let the pickles sit for at least 1-2 weeks before enjoying them. This allows the flavors to meld nicely. However, if you're eager, you can start tasting them after a week for a fresher flavor.
Can I use other vegetables for pickling in this recipe?
Absolutely! While cucumbers are traditional, you can experiment with other firm vegetables like carrots, green beans, or radishes. Just be mindful of the size; they should fit comfortably in the jar without being too squished.
What should I do if my pickles are too salty?
If your pickles end up too salty, you can soak them in fresh water for a few hours to draw out some of the saltiness. Alternatively, you can use them in dishes where their salty flavor will be balanced out, like in salads or sandwiches.
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).