Kitchen Floor Pickles
Tangy, crisp pickles with a sweet and sour flavor profile, ideal for those who love homemade preserved foods and want a delicious snack or condiment.
Ingredients
Instructions
- Add the pickling salt, powdered alum, pickling spice, and vinegar to the gallon of cucumbers.
- Fill the jar with water and put the cap on.
- Let the jar set for 1 month.
- After 1 month, remove cucumbers from the jar and wash thoroughly, including the jar.
- Cut the cucumbers into chunks and put them back into the jar.
- Add sugar to the jar and shake to coat the cucumbers, continuing until the sugar melts and covers the cucumbers with juice.
- The pickles are now ready to eat.
- Keep the jar in the refrigerator.
Tips & Substitutions
For crispier pickles, use fresh, firm cucumbers and ensure they are completely submerged in the brine. You can substitute pickling spice with a mixture of mustard seeds, coriander seeds, and dill if unavailable. Adjust sugar based on your sweetness preference, or use a sugar substitute for a lower-calorie option. Experiment with adding garlic or hot pepper flakes for extra flavor.
Serving Suggestions
These kitchen floor pickles are perfect as a crunchy snack or served alongside sandwiches and burgers. They pair beautifully with barbecue dishes, especially those featuring Barbecue Sauce(Made Famous In The 1920'S). Consider adding them to a charcuterie board or serving them with a fresh Baby Spring Salad Mix for a delightful contrast.
Storage & Reheating
Store the pickles in an airtight container in the refrigerator. They can last for several weeks due to the vinegar and sugar, which act as preservatives. If you notice any changes in color or smell, it's best to discard them. These pickles can be enjoyed straight from the jar and don’t require reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Kitchen Floor Pickles contains roughly 446 calories, with 3g protein, 87g carbohydrates, and 0g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of potassium and calcium.
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?
Once prepared and refrigerated, these pickles can last for up to a month. However, they are best enjoyed within the first few weeks for optimal freshness and crunchiness. Always check for any signs of spoilage before consuming.
Can I use different types of cucumbers?
Yes, you can use various types of cucumbers, but smaller varieties like Kirby or pickling cucumbers are ideal because they hold their shape well during the pickling process. Larger cucumbers may also work, but they might need to be sliced into smaller pieces.
Are these pickles suitable for canning?
These pickles are not designed for traditional canning processes. Since they are stored in the refrigerator and not processed in a boiling water bath, they should be consumed fresh. If you want shelf-stable pickles, consider using a tested canning recipe.
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).