Cucumber Pickle
Cucumber pickles offer a crisp, tangy flavor with a hint of spice, perfect as a refreshing snack or condiment. The process involves brining cucumbers with salt, alum, and pickling spices, then fermenting for three months before sweetening. Ideal for those who enjoy homemade, tangy preserves.
Ingredients
Instructions
- Wash cucumbers and put them in a gallon jug.
- Add salt, powdered alum, and pickling spices to the jug with the cucumbers.
- Fill the jug with white vinegar.
- Put the lid on and let it stand for 3 months.
- After 3 months, wash the cucumbers quickly after removing them from the jug.
- Slice the cucumbers and sprinkle light cups of sugar over the slices.
- Stir until the sugar is dissolved.
- Put the slices back into a jar with the liquid made from the sugar dissolving.
Tips & Substitutions
For best results, use fresh, firm cucumbers and avoid overripe ones. If you don't have powdered alum, you can omit it, but it helps maintain the crunchiness of the cucumbers. You can also experiment with different pickling spices or add garlic for extra flavor. Make sure to use non-iodized salt to avoid cloudiness in your pickles. This recipe can be customized with herbs like dill or spices you prefer.
Serving Suggestions
These cucumber pickles make a great addition to sandwiches or burgers, adding a crunchy, tangy flavor. They also pair beautifully with Vegan recipes or can be served as a side dish with grilled meats. Serve them alongside a fruit dessert or as part of a charcuterie board for a delightful contrast. Enjoy them as a snack or appetizer with your favorite dips.
Storage & Reheating
Store the pickles in an airtight jar in the refrigerator after preparing them. They can last up to a year if kept properly refrigerated. To enjoy them later, simply remove the needed amount and serve cold. If you want to rehydrate the pickles, soak them briefly in vinegar before serving. Always check for any signs of spoilage before consuming.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Pickle contains roughly 0 calories, with 0g protein and 0g carbohydrates. Note that it is relatively high in sodium, at 1744mg per serving (76% 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 these pickles last?
When stored properly in an airtight container in the refrigerator, these pickles can last up to one year. However, for best flavor and texture, consume them within six months. Always check for any signs of spoilage before eating, especially if they have been opened.
Can I use other vegetables for pickling?
Yes, you can pickle a variety of vegetables using this method. Carrots, radishes, and green beans are great options. Just adjust the soaking time based on the vegetable's thickness to ensure they pickle properly and maintain their crunch.
What can I do with leftover pickling liquid?
Leftover pickling liquid can be reused for quick pickling other vegetables or can be added to salad dressings for extra flavor. You can also use it in marinades or as a tangy addition to sauces, ensuring you get the most out of your ingredients.
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).