Grandmother'S Crock Pickles
Tangy, crisp homemade pickles with a balanced blend of vinegar, sugar, and spices, perfect as a snack or condiment for those who enjoy classic preserved vegetables.
Ingredients
Instructions
- Put all ingredients in a pan; heat to simmer.
- Scrub, trim, and cut small cucumbers (Kirby type) partially down lengthwise, quartered but not cut apart.
- Pack pickles into small crocks or large clean jars that will fit in your refrigerator.
- Pour hot liquid over the pickles in the crock or jar, then cool.
- Place a china plate on top of the pickles to hold them down in the liquid.
- Once cooled, cover with a couple of layers of plastic wrap or aluminum foil, secured tightly with a rubber band.
- Refrigerate and ripen for 2 to 3 weeks before serving.
Tips & Substitutions
For the best flavor, let the pickles sit for at least 2 weeks, but 3 weeks is ideal. If you prefer a spicier kick, add a few crushed red pepper flakes to the pickling liquid. Make sure to use small Kirby cucumbers as they maintain their crunch better than larger cucumbers. If you can't find Kirby cucumbers, any small firm cucumber will do, though the texture may vary slightly.
Serving Suggestions
These tangy pickles make a fantastic side for sandwiches or burgers, especially when serving a barbecue. They are also great as a snack on their own or paired with cheese and crackers. For a delightful twist, serve alongside Holiday Mulled Cider for a festive touch, or incorporate them into a potato salad for added crunch.
Storage & Reheating
Store these pickles in the refrigerator, where they can last for up to 2 months. Ensure they are always submerged in the pickling liquid to prevent spoilage. When ready to enjoy, simply remove the amount you need and return the rest promptly to the fridge to keep them fresh and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Crock Pickles contains roughly 107 calories, with 1g protein, 22g carbohydrates, and 0g fat. It is a good source of vitamin C (12% 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 a different type of vinegar for this recipe?
Yes, you can substitute white vinegar with apple cider vinegar for a slightly different flavor. Just ensure the acidity level remains similar to maintain the pickling process. Avoid using flavored vinegars as they may alter the taste of the pickles significantly.
How do I know when the pickles are ready to eat?
The pickles are ready to eat after about 2 to 3 weeks of refrigeration. You can taste them after 2 weeks; they will become tangier and more flavorful the longer they sit. If they taste too sharp, let them rest longer until they reach your preferred level of pickling.
Can I reuse the pickling liquid for another batch?
Reusing pickling liquid is possible, but it may lose some flavor and effectiveness. If you choose to reuse it, make sure to strain it to remove any leftover solids and store it in the refrigerator. However, for the best results, it’s recommended to make a fresh batch of pickling liquid for optimal flavor.
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).