Iceberg Cucumber Pickles
Crunchy iceberg cucumber pickles, bright lime‑sweeted, with subtle celery, clove and spice notes—perfect for quick summer salads, sandwich spreads, or a refreshing snack for anyone.
Ingredients
Instructions
- Slice cucumbers and soak in lime water for 24 hours.
- Wash cucumbers several times.
- Soak in clear water for 3 hours, changing water every hour.
Tips & Substitutions
For best results, use fresh, firm cucumbers to ensure crisp pickles. If you want a bit more heat, consider adding sliced jalapeños or a dash of cayenne pepper to the brine. Make sure to change the soaking water as directed to remove excess lime, which can impart a bitter taste. For a twist, try incorporating dill for a different flavor profile.
Serving Suggestions
These crisp Iceberg Cucumber Pickles make a refreshing side dish and pair wonderfully with grilled meats or sandwiches. They can also be added to salads for a crunchy texture. For a delightful meal, serve alongside Garlic Baked Beans or as a garnish in a summer barbecue spread.
Storage & Reheating
Store the pickles in sterilized jars in the refrigerator. They can last for several weeks if properly sealed. If you want to enjoy them later, consider canning them for long-term storage. To serve, simply take them out of the fridge and enjoy cold—no reheating necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Iceberg Cucumber Pickles contains roughly 516 calories, with 9g protein, 117g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (95% of the Daily Value), vitamin C (88% of the Daily Value), and iron (49% of the Daily Value), and a good source of protein. It also contributes 26g of dietary fiber toward your daily target.
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 other types of cucumbers for this recipe?
While slicing cucumbers are ideal, you can also use pickling cucumbers for a firmer texture. Just make sure they are fresh and not overripe, as this can affect the crunchiness of your pickles.
How long can I store these pickles?
If stored properly in the refrigerator, these pickles can last up to six weeks. If you choose to can them, they can be stored in a cool, dark place for up to a year. Always check for signs of spoilage before consuming.
Can I make this recipe vegan?
Yes, this recipe is already vegan-friendly, as it doesn’t contain any animal products. Enjoy your pickles guilt-free, and feel free to experiment with additional spices or herbs to enhance the 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).