Granny'S Candied Pickles
Granny's Candied Pickles are sweet, tangy, and savory, featuring crisp cucumbers infused with ginger, alum, and vinegar—perfect as a flavorful snack or condiment. Suitable for those who enjoy homemade preserved delights.
Ingredients
Instructions
- Mix cucumbers and salt with boiling water and leave for 3 days in a non-metal container.
- Drain, wash, and cover with boiling water again, then leave for 24 hours.
- Wash the cucumbers several times.
- Mix alum, vinegar, and ginger and add to the cucumbers, then simmer for 1 hour.
- Wash the cucumbers and put them in a pan with sugar, 2 1/2 pints vinegar, and pickling spices.
- Boil for 10 minutes and then can.
Tips & Substitutions
To enhance the flavor of your candied pickles, consider adding cinnamon sticks or whole cloves to the boiling syrup. If you're looking for a healthier option, try using a natural sweetener like honey or agave syrup instead of sugar. Make sure to use non-reactive containers throughout the process to avoid any metallic taste.
Serving Suggestions
Granny's Candied Pickles make a delightful addition to cheese platters, providing a sweet and tangy contrast. Serve them alongside sandwiches or burgers, or as a topping for charcuterie boards. They pair beautifully with Chow Chow, creating a unique flavor experience. Enjoy them straight from the jar for a tasty snack!
Storage & Reheating
Store the candied pickles in sealed jars in a cool, dark place. Once opened, refrigerate them to maintain freshness. They can last for several months if stored properly. For best results, consume within a few weeks for optimal crunch and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Candied Pickles contains roughly 453 calories, with 3g protein, 88g carbohydrates, and 0g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1974mg 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 different types of cucumbers for this recipe?
Yes, while slicing cucumbers are traditional, you can experiment with pickling cucumbers or even small varieties like gherkins for a different texture and flavor. Just ensure they are firm and fresh for the best results.
How long do the pickles need to sit before they are ready to eat?
After canning, it's best to let the pickles sit for at least two weeks before consuming. This allows the flavors to meld and the cucumbers to properly absorb the sweetness and spices, resulting in a more flavorful pickle.
What is alum, and can I substitute it?
Alum is a compound used to crisp pickles and enhance their texture. If you can't find alum, you can skip it, but the pickles may be softer. Alternatively, try using a small amount of calcium chloride, which can provide similar crispness.
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).